Like a giant cookie stuffed into a pie crust, Toffee, Cherry & Chocolate Chunk Pie is a wonderfully indulgent dessert. Serve it with whipped cream and toasted almonds!

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Take a giant cookie and stuff it into a pie crust... and this Toffee, Cherry, and Chocolate Chunk Pie is what you get. It's neither subtle nor sophisticated, but that's okay because it tastes ridiculously good.

I've had a long love affair with toffee (anyone else out there?) My recipe for Trefoils Toffee & Chocolate Bark with Toasted Almonds was born from that love affair. Heath Bars have always been a favorite source of that delectable toffee. At one summer job as an ice cream scooper, when not serving customers I may have passed the time stealthily digging out pieces of toffee from the giant tub of Heath Bar Ice Cream — leaving behind only the ice cream. Sorry, customers.

Actress Ally Sheedy in a scene from Breakfast Club

Side note: It was at that dairy bar that I met actress Ally Sheedy! She came in one evening 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 after her to get her autograph. I wonder if Ally Sheedy remembers her visit to Bennington, Vermont during that summer of 1990?

But I digress: my point is that a big pie full of toffee, dried cherries, and chocolate is a very, very good thing.

Why you'll love this recipe

Well, all that toffee for starters. The candy chunks are delicious paired with dark chocolate and dried cherries in the sweet cookie dough filling.

My All-Butter Pie Crust holds all this sweet pie filling. The pie crust dough comes together quickly and can be made in advance. With this pie crust dough ready in the fridge, the whole pie comes together very quickly.

I like to serve this with whipped cream, and you can serve it warm or at room temperature.

Make this pie or another in this collection to celebrate Pi Day in March!

Butter, sugar, chocolate chips, and nuts

🔪 How to make Toffee, Cherry and Chocolate Chunk Pie

Step 1: Prepare the bottom crust

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Roll out a half portion of All-Butter Pie Crust dough into a circle. Fit the dough into a pie dish, pressing it over the bottom and sides. Trim the overhang, then fold the edge under itself. Crimp the edge all around. Loosely cover the pie dough with plastic wrap and pop it in the fridge.

Beat together the butter and sugars, then mix in the eggs and vanilla. Add in the flour, and then the dark chocolate chunks, cherries, and Heath bar pieces.

Step 3: Assemble the pie

Press the cookie dough into the chilled pie crust, smoothing the top.

Step 4: Bake the pie

Bake the pie for just under an hour: the crust should be browned and a knife inserted into the center of the pie should come out clean. Let the pie cool for at least 15 minutes. You can serve the slices warm or after the pie has cooled.

Notes:

This pie uses a half-portion of my All-Butter Pie Crust recipe. This pie crust can be made in advance: keep the dough in the fridge for up to 3 days or in the freezer for up to 1 month.

The recipe for the Toffee, Cherry, and Chocolate Chunk Pie is below. And since one pie isn't nearly enough, I have more pies you should see:

💬 Let me know how you like this sweet, sweet pie! Leave a comment and a star rating below.

📖 Recipe