Truffle Toffee Pie
This recipe came out of a cookbook that I've had for many years. After making this pie I wish I had made it sooner.
This pie is creamy, not too heavy and loaded with toffee flavor. Which makes it a good dessert for these warm weather months and perfect for anyone who loves toffee.
Truffle Toffee Mousse Pie
1- 9 inch pie crust, baked and cooled
1 3/4 cups (about 10 ounces) toffee bits, divided
1 tablespoon water
8 ounces cream cheese, softened
4 ounces semisweet chocolate baking bars, divided
1 cup + 3 tablespoons cold heavy whipping cream
1/2 teaspoon shortening
In a small saucepan combine 1 cup toffee bits and the water. Cook over medium low heat, stirring constantly until the toffee is melted.
Add the cream cheese to a medium bowl and slowly beat the toffee mixture into the cream cheese. Refrigerate for 20 minutes.
In a small bowl place 3 ounces of chocolate and 3 tablespoons of heavy whipping cream. Microwave for 1 minute and then stir until the chocolate is completely melted and smooth. Spread the chocolate mixture onto the bottom of the baked and cooled crust, refrigerate.
Beat 1 cup of the heavy whipping cream until stiff peaks form. Add small amounts of whipped cream to the cream cheese mixture and fold in. Continue until all of the whipped cream has been folded in. Gently fold in 1/2 cup toffee bits. Spread this mixture over the chocolate layer in the pie crust. Cover and refrigerate until well chilled about 3 hours.
Shortly before serving, in a small bowl add the remaining 1 ounce of chocolate and the shortening. Microwave for 30 seconds and stir until mixture is completely smooth. Drizzle over the pie and top with 1/4 cup toffee bits. Refrigerate until the drizzle has set. Cover and refrigerate the leftover pie.
*Adapted from Hershey's Best-Loved Recipes.