Peanut Butter Toffee Cream Pie

A crisp graham 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 average plain, ol’ graham cracker-only crust. It’s WAY more exciting with its incorporation of finely crushed Heath toffee bits. It’s the addition of those sweet toffee bits mingling with the honey-kissed grahams that makes this crispy crust so much better.

The next layer of decadence is smooth and dreamy caramel–wonderfully thick, rich, and so satisfying 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 nuggets of Heath toffee!

Next, we have the smooth and creamy, super fluffy peanut butter cream filling. I decided to go easy on myself and instead of using heavy cream, I went with the fake stuff and used whipped topping. I also used brown sugar to both sweeten and complement the flavor of the peanut butter.

And because I’m a fat kid at heart, I added a hefty layer 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. 

Peanut Butter Toffee Cream Pie

A crisp graham 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, stir the graham cracker crumbs, toffee bits, brown sugar, and butter together with a fork until combined. Pour into a 9-inch pie dish and evenly 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 paddle attachment, 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 spread pie with extra whipped topping and garnish with the remaining toffee bits. Cover and refrigerate for at least 4 hours before serving.