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Ingredients
- 1 1⁄2(14.1-ounce) 1⁄2(14.1-ounce) package refrigerated piecrusts (1 sheet)
- 2 2(12-ounce) jars 2(12-ounce) jars prepared caramel topping
- 2 2large 2large eggs
- 12 12ounces 12ounces bittersweet chocolate, chopped
- 1 1 2⁄3 2⁄3 cups heavy whipping cream, divided
- 1 1⁄2cup 1⁄2cup sugar, divided
- 1 1tablespoon 1tablespoon unsalted butter
- 1 1⁄4cup 1⁄4cup toffee bits
Preparation
Step 1
Preheat oven to 350°.
Line a 9-inch pie plate with piecrust. Fold edges under and crimp, if desired. Set aside.
In a medium bowl, combine caramel topping and eggs, whisking until smooth. Pour into prepared piecrust.
Bake until set (see note), approximately 45 minutes. Remove from oven. Let cool for 20 minutes. Refrigerate uncovered for 1 hour.
Place chocolate in a medium bowl. Set aside.
In a medium saucepan, combine 1⁄3 cup cream, 1⁄4 cup sugar, and butter.
Bring to a boil over medium-high heat. Pour hot cream mixture over chocolate, whisking until smooth. Pour chocolate mixture over caramel layer in piecrust. Refrigerate uncovered for 1 hour.
In a medium bowl, combine remaining 1 1⁄3 cups cream and remaining 1⁄4 cup sugar. Beat at medium-high speed with an electric mixer until medium peaks form.
Top pie with whipped cream; sprinkle with toffee bits. Store, covered, in refrigerator for up to 3 days.