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Chocolate Heath Pie
Chocolate Heath Pie is a no-bake dessert made with an Oreo cookie crust filled with chocolate cheesecake and toffee bits, topped with whipped cream and more toffee bits.
Prep Time
15
minutes
mins
Chill
2
hours
hrs
Total Time
2
hours
hrs
15
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
Chocolate Heath Pie
Servings:
12
pieces
Calories:
526
kcal
Author:
Amanda Rettke--iambaker.net
Ingredients
Crust
24
Oreo
cookies,
crushed
¼
cup
(½ stick / 57 g) unsalted butter,
melted
Filling
2
packages
(8 ounces each) cream cheese,
room temperature
1 ⅓
cups
(173 g) confectioners' sugar
¾
cup
(127 g) semi-sweet chocolate chips,
melted
2
tablespoons
Dutch-processed cocoa powder
1
pinch
kosher salt
1
bag
(8 ounces) Heath bits,
reserving 2 tablespoons for topping
8
ounces
(2 cups) whipped topping,
plus more for garnish* (see notes)
Instructions
Crust
In a medium mixing bowl, combine the crushed Oreo cookies and melted butter and stir until evenly distributed.
Pour the crust into a 9-inch pie pan and firmly press to the edges and up the sides to form a pie crust.
Filling
In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until it is light and fluffy.
Add in the confectioners' sugar, melted chocolate, cocoa powder, and salt. Beat until everything is combined.
Mix in most of the Heath toffee bits, reserving 2 tablespoons for the topping.
Gently fold in the whipped topping. Pour filling mixture into prepared pie crust, spreading it out to form an even layer.
Refrigerate for 2-6 hours, or until filling is firm and cold. Top with additional whipped topping and reserved Heath bits before cutting and serving.
Video
Notes
*I piped out small whipped cream dollops with an 8B tip.
Nutrition
Serving:
1
piece
|
Calories:
526
kcal