Like a giant cookie stuffed into a pie crust! A cookie sweet filling full of toffee and chocolate chunks, all held in a buttery pie crust.
Take a giant cookie and stuff it into a pie crust... and this Toffee & 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.
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 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 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.
🔪 How to make this recipe
Step 1: Prepare the bottom crust
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.
Step 2: Make the cookie dough filling
Beat together the butter and sugars, then mix in the eggs and vanilla. Add in the flour, and then the dark chocolate chunks 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.
- 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 & 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.
Toffee & Chocolate Chunk Pie
- ½ portion All-Butter Pie Crust Dough
- ¾ cup butter, unsalted and softened
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon pure 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)
Prepare the pie crust:
- Have ready a 9-inch pie plate.
- Unwrap the refrigerated All-Butter Pie Crust dough onto a lightly floured surface and roll out into a circle, about ¼-inch thickness. The dough should be roughly 13 inches in diameter.
- Lightly fold the dough over in half and then in half again - to make the dough easier to move. Lift and place the dough in the pie plate with the center of the folded dough in the center of the dish, and unfold the dough to fit the pie plate.
- Gently press the dough into the pie dish with some overhang all around. Trim the overhang to about 1 ½ inches.
- Roll the edge under all around the pie to make a thick edge, and then crimp the edge all around. Lay a sheet of plastic wrap over the dough and put the dish into the fridge.
Prepare the cookie dough filling:
- Preheat the oven to 350° F. If you're using a glass pie dish move the rack to the lower half of the oven; for a metal pan have a rack positioned in the center.
- Beat the butter, granulated sugar and brown sugar for about 5 minutes in the bowl of a stand mixer until light and fluffy. Add in the eggs and vanilla and mix them together.
- Add in the flour and mix until just combined. Stir in the chocolate chunks and Heath Bar toffee pieces.
Assemble and bake the pie:
- Take the pie shell from the fridge. Spoon the cookie dough into the shell, gently spreading it edge to edge and smoothing the top.
- Bake the pie for about 50 minutes, until the crust has browned and a tester inserted in the middle comes out clean. Place the pie on a wire rack 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 pie uses a half portion of my All-Butter Pie Crust recipe - tap here to get it.
- Adapted from the Toll House Pie recipe from Nestle