8ouncesHeath 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.