Chocolate Toffee Pie

This entry will not have a photo because the pie was devoured in minutes by some of my great friends. And since I did not wish to cut the pie, take out a piece, photograph it, and then put it back before taking it to a party, ahem. You're just going to have to use your imagination. My recipe is an offshoot of one by Kraft. That one utilizes pecans but I know quite a few of my friends either have nut allergies or do not care for the taste of them. But you can check out the pictures over there and they look deliciously similar!


Chocolate Toffee Pie

3 oz bittersweet chocolate
1/4 cup sweetened condensed milk
1 oreo pastry shell
2 3 oz packages of instant chocolate pudding
2 cups of 2% milk
1 tub of cool whip, thawed
desired amount of toffee

In a small sauce pan melt the chocolate. Remove from heat and add the condensed milk. Pour the mixture over the pastry shell. Layer your desired amount of toffee over this. I usually do about 3-4 oz.

In a mixing bowl add the pudding mix and the milk and whip for about 2 minutes. Spoon 1 1/2 cups of this over the toffee. Mix half of the Cool Whip with the remaining pudding and put that on top.

Finally top all of that with the remaining half of the Cool Whip. If you want to get all fancy shave some chocolate strips or garnish with more toffee.




AND! the best part of making this, besides my friends delightful reaction was the endless Cool Whip laughs around our house.