Another submission to the Indiana Grown Culinary Creations Contest was this chocolate toffee pie that is sure to satisfy any sweet tooth! The crunch of the toffee bits is the perfect compliment to the velvety center. The addition of locally-sourced ingredients keeps you wanting more!
For pie crust:
- 1 ½ cups graham cracker crumbs
- 4 Tbsp. butter
- 1 Tbsp. Eisele’s Raw Honey
- ½ tsp. vanilla
For pie filling:
- 5 Tbsp. Best Boy Hot Fudge Sauce
- ⅓ cup + 1 Tbsp. granulated sugar
- 1 tsp. vanilla
- ¼ cup Traders Point Creamery Chocolate Milk
- 12 oz. soft cream cheese
- 2 tsp. lemon juice
- ¼ cup heavy cream
For caramel topping:
- 4 oz. soft cream cheese
- ¼ cup + 3 Tbsp. Best Boy Caramel Sauce
- 1 Tbsp. heavy cream
- ½ cup milk chocolate toffee bits
Preheat over to 350 °F.
To make the pie crust: Place graham cracker crumbs in a small missing bowl. Melt butter with Eisele’s Raw Honey in a small saucepan. Add the vanilla. Using a fork, mix the butter-honey mixture with the graham cracker crumbs until well-blended. Press crumb mixture over the bottom and up the sides of a 9-inch pie pan. Bake until the crust is golden brown, about 8 minutes.
To make the filling: Beat all filling ingredients together and beat well, scraping the bowl occasionally. Spoon filling into graham cracker crust, leveling the top. Chill 2 hours.
To make the topping: In a medium-sized bowl, beat the cream cheese, Best Boy Caramel Sauce and heavy cream. Carefully spread over the chocolate filling. Chill 6-8 hours.
Yield: One 9-inch pie (8 servings)
Prep time: 30 minutes
Total time: 10 hours
Submitted by: Christine Rienecker
Indiana Grown Culinary Creations Contest