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Chocolate Heath Pie

A delightful fusion of nostalgic chocolate pie with a crunchy Oreo crust and toffee bits for a modern twist.
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Prep Time 20 minutes
Total Time 6 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the crust
  • 24 pieces Oreo cookies, crushed Use a food processor for a coarse texture
  • 1/4 cup unsalted butter, melted
For the filling
  • 16 ounces cream cheese, room temperature Make sure it's at room temperature for easy mixing
  • 1 1/3 cups confectioners' sugar
  • 3/4 cup semi-sweet chocolate chips, melted Melt gently to keep it glossy
  • 2 tablespoons Dutch-processed cocoa powder
  • 1 pinch kosher salt
  • 8 ounces whipped topping Plus more for garnish
  • 8 ounces Heath bits, reserving 2 tablespoons for topping

Method
 

Prepare the crust
  1. In a medium mixing bowl, combine the crushed Oreo cookies and melted butter, stirring until evenly distributed.
  2. Pour the crust mixture into a 9-inch pie pan and firmly press to form the crust around the edges and up the sides.
Make the filling
  1. In a stand mixer with the paddle attachment, beat the cream cheese until light and fluffy.
  2. Add the confectioners' sugar, melted chocolate, cocoa powder, and salt; mix until well combined.
  3. Mix in most of the Heath toffee bits, reserving 2 tablespoons for the topping, and gently fold in the whipped topping.
  4. Pour the filling mixture into the prepared pie crust, spreading it out evenly.
Chill the pie
  1. Refrigerate the pie for 2-6 hours, or until the filling is firm and cold.
Serve
  1. Top the pie with additional whipped topping and reserved Heath bits before slicing and serving.

Notes

Room-temperature cream cheese is crucial for avoiding lumps. For a dramatic pairing, serve with espresso or citrus sorbet. To store, cover and refrigerate for up to 4 days or freeze for up to 1 month.