Toffee Chocolate Pie with Pecan Pie Crust

a slice of chocolate cream pie with toffee bits on top

Toffee Chocolate Pie with Pecan Pie Crust

This easy gluten-free chocolate pie is made with convenient cook-and-serve chocolate pudding mix, butter, chocolate chips, and vanilla in a pecan pie crust, topped with whipped topping and toffee bits.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Chilling time 3

Total Time 3 20

Servings

Calories 408kcal

Author Amee

Equipment

9" pie plate
Saucepan
Mixing bowl

Ingredients

For the crust:

2 cups pecans whole, unsalted
3 tbsp butter melted
2 tbsp coconut sugar *you can also use light brown sugar or granulated sugar
¼ tsp salt

For the pie:

5 oz box chocolate cook-and-serve pudding mix *NOT INSTANT
3 cups milk *use 2% or whole milk (whole milk for a creamier pie)- not fat-free
1 tbsp butter
¼ cup semi-sweet chocolate chips
½ tsp vanilla extract
4 oz whipped topping
optional: ¼ cup Heath toffee bits

Instructions

For the crust:

Preheat the oven to 350 degrees F.
Combine pecans, butter, coconut sugar, and salt in a food processor and pulse until ground.
Press into the bottom and up the sides of a 9" pie plate and bake for 10-12 minutes. Set aside to cool while you make the filling.

For the pie:

Combine the Jell-O pudding mix, milk, butter, and chocolate chips in a medium saucepan.
Stir constantly over medium heat until the mixture comes to a full boil. Remove the saucepan from the heat, stir in the vanilla, and allow the pudding to cool for 5 minutes, stirring occasionally.
Pour the cooled pudding into the prepared pie crust and refrigerate for at least 3 hours, or ideally overnight, to allow the pudding to set completely. Top the pie with plastic wrap, pressing down onto the surface, to prevent a skin from forming as it sets and cools.
Before serving, spread the whipped topping on top and top with toffee bits, if desired.

Notes

*Feel free to use your favorite premade gluten-free or regular pie crust for this recipe.

Nutrition