Take a giant cookie and stuff it into a pie crust… and this Toffee & Chocolate Chunk Pie is what you get. It’s not subtle or sophisticated (and neither am I,) but it tastes ridiculously good.
I have had a long love affair with toffee, and Heath Bars have always been a favorite candy bar. My recipe for Trefoils Toffee & Chocolate Bark with Toasted Almonds was born from that love affair.
One summer job I had during college was scooping ice cream. When not serving customers, my main preoccupation was to stealthily dig out the pieces of toffee from the giant tub of Heath Bar Ice Cream. Leaving behind only the vanilla ice cream. Sorry, customers.
Side note: that dairy bar is where I met actress Ally Sheedy. She came in one night and ordered peach frozen yogurt on a sugar cone. The other girls working there stared at her while I scooped her froyo. After she left we all freaked out, and one of the girls ran out the door after her to get her autograph. Good times!
Back on topic. The takeaway from all this is that a big pie holding a giant cookies is a very, very good thing.
The recipe for Toffee & Chocolate Chunk Pie is below.
And for more toffee amazing-ness, check out my award-winning recipe for Trefoils Toffee & Chocolate Bark with Toasted Almonds!
This recipe uses my Buttery, Flaky Pastry Dough: click here for the recipe!
Toffee & Chocolate Chunk Pie
- 1/2 portion Buttery Flaky Pastry Dough (recipe link above)
- 3/4 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour, unbleached
- 1 cup dark or bittersweet chocolate chunks
- 8 ounces Heath Bar toffee candy bars, roughly chopped
- Whipped cream (optional)
- Unwrap the refrigerated pastry dough onto a lightly floured surface and roll out into a circle, about 1/4" thickness. The dough should be roughly 13" in diameter. Lightly fold the dough over in half and then in half again. Place in a 9" pie plate with the point of the triangle in the center and unfold to fit the pie plate. Gently fit the dough into the pie dish with overhang all around. Trim the overhang to about 1-1/2". Roll both the edge under, all around the pie to make a thick edge. Crimp the edge all around. Lay a sheet of plastic wrap over the dough and put the dish into the freezer.
- Meanwhile, preheat the oven to 350 degrees F. If using a glass pie dish move the rack to the lower half of the oven; for a metal pan have a rack ready in the center.
- In the bowl of a stand mixer, beat the butter, granulated sugar and brown sugar for about 5 minutes until light and fluffy. Add in the eggs and vanilla and mix together. Add in the flour and mix until just combined. Stir in the chocolate chunks and Heath Bar chunks.
- Take the pie shell from the freezer. Spoon the cookie dough into the shell, gently spreading it edge to edge and smoothing the top.
- Bake for about 50 minutes, until the crust has browned and a tester inserted in the middle comes out clean. Remove to a wire rack to cool. Allow it to cool for at least 15 minutes.
- Slices may be served while pie is warm or after it has cooled, and it is delicious served with freshly whipped cream. Store tightly wrapped at room temperature.
This post was done for the letter T for the The A to Z Challenge, an annual blogfest! Over 2,000 bloggers come together in the month of April and post on every day of the month whatever theme or subject they choose for each letter of the alphabet. Check out the list of bloggers at the A to Z Challenge website.