Toffee Chocolate Pie with Pecan Pie Crust

Name: Toffee Chocolate Pie with Pecan Pie Crust
Prep time: 10 min
Cook time: 10 min
Total time: 200 min
Yield: 8
Cuisine: American
Ingredients: 2 cup Pecans (2 cups pecans whole, unsalted); 4 tbsp Unsalted Butter (3 tbsp butter melted + 1 tbsp butter); 2 tbsp Coconut Sugar (2 tbsp coconut sugar *you can also use light brown sugar or granulated sugar); ¼ tsp Table Salt (¼ tsp salt); 5 oz Pudding Mix (5 oz box chocolate cook-and-serve pudding mix *NOT INSTANT); 3 cup Whole Milk (3 cups milk *use 2% or whole milk (whole milk for a creamier pie)- not fat-free); ¼ cup Semi-Sweet Chocolate Chips (¼ cup semi-sweet chocolate chips); ½ tsp Vanilla (½ tsp vanilla extract); 4 oz Whipped Topping (4 oz whipped topping); ¼ cup Toffee Bits (optional: ¼ cup Heath toffee bits) — optional

A no-bake chocolate pudding pie with a crunchy pecan pie crust, topped with whipped cream and optional toffee bits.

200 minAmerican

Servings8

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Vegetarian
Pescatarian

Steps

1Preheat the oven to 350 degrees F.
2Combine pecans, butter, coconut sugar, and salt in a food processor and pulse until ground.
3Press into the bottom and up the sides of a 9" pie plate and bake for 10-12 minutes. Set aside to cool while you make the filling.
4Combine the pudding mix, milk, butter, and chocolate chips in a medium saucepan.
5Stir constantly over medium heat until the mixture comes to a full boil. Remove the saucepan from the heat, stir in the vanilla, and allow the pudding to cool for 5 minutes, stirring occasionally.
6Pour the cooled pudding into the prepared pie crust and refrigerate for at least 3 hours, or ideally overnight, to allow the pudding to set completely. Top the pie with plastic wrap, pressing down onto the surface, to prevent a skin from forming as it sets and cools.
7Before serving, spread the whipped topping on top and top with toffee bits, if desired.