Need a new pie recipe that your family will love? This Peanut Butter Toffee Cream Pie is creamy and delicious. The peanut butter, cream cheese, caramel and toffee bits are a delightful combination that will keep the whole family wanting more! It’s not a traditional Peanut Butter pie- it’s so much more!
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Peanut Butter Toffee Pie Ingredients:
Crust Ingredients:
- 1 C crusted graham crackers
- ¼ C Heath Toffee Bits
- 2 Tbsp brown sugar
- ¼ C unsalted butter (melted)
Filling Ingredients:
- 1 (8oz) package cream cheese (melted)
- ⅓ C light brown sugar (packed)
- 1 tsp vanilla
- 1 C creamy peanut butter
- 1 tub (12 oz) Cool Whip
- ½ C Caramel dip
- ½ C Heath Toffee Bits
Topping Ingredients:
- 1 tub (8 oz) Cool Whip
- 2 oz caramel sauce to drizzle on top
Peanut Butter Toffee Pie Directions:
Crust Directions:
Preheat the oven to 350 degrees.
Prep a 9 inch pie pan with non stick baking spray
Add graham crackers, toffee bits, brown sugar, and melted butter in a medium bowl.
Using a fork mix everything together.
Dump into the prepared pie pan.
Using the bottom of a glass press the mixture down into the bottom of the pie pan.
Even the crust out.
Again, using the bottom of a glass work the excess mixture up the sides of the pie pan.
Bake at 350 degrees for 10 minutes. (Or until the crush begins to turn to a golden brown. )
Filling Directions:
Using the bowl of an electric mixer add cream cheese, brown sugar, and vanilla.
Attach the paddle to the mixer.
Beat these ingredients together until smooth and creamy.
Add in the peanut butter, use the paddle to blend it in with the cream cheese mixture.
Remove from the mixing stand.
Gently fold in 1 cup of the Cool Whip.
Once completely folded add the second cup of Cool Whip.
Continue to use a spatula to fold until fluffy.
Scoop the caramel sauce onto the bottom of the crust.
Spread the caramel sauce evenly on the crust.
Sprinkle the Heath toffee bits evenly on the caramel sauce layer.
Scoop the filling into the crust.
Use an offset spatula to even the top out.
Topping Directions:
Fill a pastry bag with a large tip with Cool Whip.
Starting on the edges of the crust make dollops to cover the whole crust.
Drizzle caramel sauce on top
Enjoy!
Store leftover pie in the refrigerator for up to seven days- if it lasts that long!
Print the Recipe:
Peanut Butter Toffee Cream Pie
Looking for a delightfully creamy pie to make? The Peanut Butter Toffee Cream Pie will wow your taste buds and become a new family favorite!
Ingredients
- Crust Ingredients:
- 1 C crusted graham crackers
- ¼ C Heath Toffee Bits
- 2 Tbsp brown sugar
- ¼ C unsalted butter (melted)
- Filling Ingredients:
- 1 (8oz) package cream cheese (melted)
- ⅓ C light brown sugar (packed)
- 1 tsp vanilla
- 1 C creamy peanut butter
- 1 tub (12 oz) Cool Whip
- ½ C Caramel dip
- ½ C Heath Toffee Bits
- Topping Ingredients:
- 1 tub (8 oz) Cool Whip
- 2 oz caramel sauce to drizzle on top
Instructions
Crust Directions:
Preheat the oven to 350 degrees.
Prep a 9 inch pie pan with non stick baking spray Add graham crackers, toffee bits, brown sugar, and melted butter in a medium bowl.
Using a fork mix everything together. Dump into the prepared pie pan.
Using the bottom of a glass press the mixture down into the bottom of the pie pan. Even the crust out.
Again, using the bottom of a glass work the excess mixture up the sides of the pie pan.
Bake at 350 degrees for 10 minutes. (Or until the crush begins to turn to a golden brown. )
Filling Directions:
Using the bowl of an electric mixer add cream cheese, brown sugar, and vanilla. Attach the paddle to the mixer.
Beat these ingredients together until smooth and creamy.
Add in the peanut butter, use the paddle to blend it in with the cream cheese mixture.
Remove from the mixing stand.
Gently fold in 1 cup of the Cool Whip. Once completely folded add the second cup of Cool Whip.
Continue to use a spatula to fold until fluffy.
Scoop the caramel sauce onto the bottom of the crust.
Spread the caramel sauce evenly on the crust.
Sprinkle the Heath toffee bits evenly on the caramel sauce layer.
Scoop the filling into the crust. Use an offset spatula to even the top out.
Topping Directions:
Fill a pastry bag with a large tip with Cool Whip.
Starting on the edges of the crust make dollops to cover the whole crust.
Drizzle caramel sauce on top
Enjoy!
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