by Jillian
written by Jillian
A crispgraham cracker toffee crust filled with rich caramel, bits of toffee, fluffy peanut butter cream filling, and topped with whipped cream and even more toffee bits!
When I say that this Peanut Butter Toffee Cream Pie is good, I MEAN IT.
Seriously guys, I ate a quarter of this pie in one sitting.
No friggin’ joke.
Let’s start with the crust. It’s not just your averageplain, ol’graham cracker-only crust. It’s WAY more exciting with itsincorporation of finely crushed Heath toffee bits. It’s the addition of those sweet toffee bits mingling with the honey-kissed grahams that makes this crispycrust so much better.
The next layer of decadence is smooth and dreamy caramel–wonderfully thick, rich, and sosatisfying to the tastebuds. My favorite is the Litehouse old fashioned caramel dip since it’s EXTRA thick and won’t leak all over when you slice into the pie. And because I couldn’t help myself, I added some MORE of those deliciously golden nuggetsof Heath toffee!
Next, we have the smooth and creamy, super fluffy peanut butter cream filling. I decided to go easy on myselfand instead of using heavy cream, I went with the fake stuff and used whipped topping. I alsousedbrown sugar to both sweeten and complement the flavor of the peanut butter.
And because I’m a fat kid at heart, I added a heftylayer of whipped cream on top. This was then followed up with even more of those lovely tiny bits of toffee.
If you’re counting, that’s THREE times the toffee in this pie.
Yep, you ain’t gonna find a pie more decadent, euphoric, or mouthwateringly delicious than this one RIGHT HERE. I might’ve felt a little bit of guilt after devouring a quarter of this pie, but DANG was it worth it.
A crispgraham cracker toffee crust filled with rich caramel, bits of toffee, fluffy peanut butter cream filling, and topped with whipped cream and even more toffee bits!
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Prep Time 45 minutes mins
Cook Time 10 minutes mins
Refrigeration Time 4 hours hrs
Total Time 4 hours hrs 55 minutes mins
Course Dessert
Cuisine American
Servings 8 Servings
Ingredients
Crust:
- 1 heaping cup crushed graham crackers (7 whole rectangles)
- ¼ cup Heath toffee bits
- 2 Tablespoons brown sugar
- ¼ cup unsalted butter melted
Filling:
- 1 (8 oz) package cream cheese at room temperature
- ⅓ cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter
- 1 (12 oz) tub whipped topping, divided
- ½ cup caramel dip (I used Litehouse)
- ½ cup Heath Toffee Bits divided
Instructions
Make the crust:
Preheat oven to 350°F.In a medium bowl, stirthe graham cracker crumbs, toffee bits, brown sugar, and butter togetherwith a fork until combined. Pour into a 9-inch pie dish andevenly press the mixture along the bottom and up the sides of the dish. Bake until the crust is slightly golden brown, about 10 minutes. Remove from the oven and let cool completely before filling.
Make the filling:
In the bowl of an electric mixer fitted with the paddleattachment, beat the cream cheese, brown sugar, and vanilla together until smooth and creamy. Beat in the peanut butter until combined. Remove the bowl from the mixer, then fold in 1 cup of the whipped topping. Add another cup of whipped topping, folding until well incorporated and fluffy.
Spread the caramel dip on the bottom of the pie crust. Evenly sprinkle 1/4 cup of the toffee bits over the caramel. Spoon the filling on top of the toffee bits, then smooth out the top.
Pipe or spreadpie with extra whipped topping and garnish with the remaining toffee bits. Cover and refrigerate for at least 4 hours before serving.
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JillianNovember 15, 2016 - 10:25 PM
Thanks Lucy! As a peanut butter addict, this definitely ranks at the top of my list 😉
Reply
AmandaNovember 15, 2016 - 1:12 AM
YES! Finally! A “sweet” blogger ready to speak her mind in the most fantastical way! I don’t know what I want to keep re-reading–the recipe or your insightful comments.
Thank you!
Reply
JillianNovember 15, 2016 - 10:16 PM
Awww, thank you Amanda! That really means a lot to me. I don’t think I’ve ever had more fun writing a post–it felt so cathartic to be able to speak my mind for once! Definitely the best way to let out frustrations, yet still be able to share a delicious recipe to wonderful readers like you 🙂
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