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Chocolate Toffee Cream Pie


  • 8 ounces, weight Cream Cheese, Room Temperature
  • ½ cups Sugar
  • ⅓ cups Cocoa Powder
  • ⅓ cups Milk
  • 4 ounces, weight Semi-sweet Bakers Chocolate, Melted
  • 1 teaspoon Vanilla Extract
  • 1 cup Heath Chocolate Toffee Pieces, More For Topping
  • 6 ounces, weight Graham Cracker Crust, Pre-made
  • 4 ounces, weight Mascarpone Cheese
  • ½ cups Sugar
  • 2 cups Heavy Cream
  • Optional Garnishes: Hot Fudge Sauce And Caramel Sauce


  1. For the pie:
  2. Beat the softened cream cheese, sugar, cocoa powder, milk, melted chocolate and extract until smooth and fluffy. Using a wooden spoon or rubber spatula, stir in the toffee pieces. Pour the mixture into the pre-made graham cracker crust.
  3. For the whipped topping:
  4. In a medium-sized bowl beat the mascarpone cheese and sugar until creamy. Slowly add the heavy cream into the cheese mixture. Use a rubber spatula to scrape the sides of the bowl and continue to slowly add the cream until all is added. Beat until firm peaks are created. Scrape the whipped cream on top of the chocolate pie and top with additional toffee piece (optional). Place in the refrigerator for 1 hour to set.
  5. – Idea: You can also drizzle with hot fudge and caramel for the added sugar!