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!
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.