The name says it all. Though this pie takes seconds to make, you'll wish it took hours to enjoy. Every bite is full of creamy, chocolately, caramelly, toffee-topped, peanut-butter-cup-sprinkled yumminess!MORE+LESS-
Updated March 8, 2017
Make with
Pillsbury Pie Crust
1
Pillsbury™ Refrigerated Pie Crust
1
cup very thick hot fudge sauce
1 1/2
cups dark chocolate chips
8
ounces cream cheese, softened
1
cup heavy whipping cream
1
cup very thick caramel ice cream sauce
1/4
cup chocolate-covered toffee bits
1/4
cup mini peanut butter cups
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1
Preheat oven to 400°F. Place pie crust in a pie tin. Fold edges of crust around the pie tin and flute, if desired. Poke bottom of crust with a fork a few times so it doesn't bubble during baking. Bake in preheated oven for 10 minutes until golden. Remove and cool completely.
2
Spread hot fudge sauce in the bottom of the pie crust. Reserve 2 tablespoons of hot fudge for drizzling.
3
Place chocolate chips in a microwave-safe bowl and microwave until melted, about 60-90 seconds.
4
Add melted chocolate chips, cream cheese, and whipping cream together in a stand mixer. Beat until thick and fluffy, about 3-5 minutes.
5
Spoon chocolate mixture into the pie crust, atop the hot fudge layer.
6
Drizzle caramel over the chocolate mixture, reserving 2 tablespoons of the caramel sauce for drizzling on top of the pie.
7
Spoon whipped topping over the caramel sauce. Use a spatula to create decorative peaks. Drizzle extra hot fudge sauce and caramel sauce on top. Sprinkle with toffee bits and peanut butter cups. Place pie in freezer for 30-60 minutes to set it up quickly before serving. Enjoy!
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 860
- Calories from Fat
- 440
% Daily Value
- Total Fat
- 49g
- 76%
- Saturated Fat
- 27g
- 135%
- Trans Fat
- 1/2g
- Cholesterol
- 75mg
- 24%
- Sodium
- 460mg
- 19%
- Potassium
- 360mg
- 10%
- Total Carbohydrate
- 97g
- 32%
- Dietary Fiber
- 4g
- 15%
- Sugars
- 40g
- Protein
- 8g
- Vitamin A
- 15%
- 15%
- Vitamin C
- 0%
- 0%
- Calcium
- 15%
- 15%
- Iron
- 20%
- 20%
Exchanges:
1 Starch; 0 Fruit; 5 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1/2 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 9 Fat;
Carbohydrate Choice
6 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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