Salted Caramel Toffee Pie

By Maria Lichty

Published on November 18, 2024

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This no-bake Salted Caramel Toffee Pie is a delightful dessert that offers a combination of sweet, salty, creamy, and crunchy in every bite. The rich chocolate ganache layer is complemented by the smooth caramel filling and the buttery crunch of the graham cracker crust. It’s topped with a drizzle of chocolate, caramel, and toffee.

This indulgent dessert is perfect for any occasion where you want to impress your guests with a rich, satisfying treat! It is surprisingly easy to make and can be made in advance, making it the perfect pie for Thanksgiving or any celebration.

The Pie Layers

• Graham cracker crust: I like to make a simple homemade graham cracker crust. You do need to freeze the crust for 30 minutes so plan accordingly!
• Chocolate Ganache: The pie has a smooth, rich layer of chocolate ganache made from melted chocolate and heavy cream.
• Cream Cheese Salted Caramel Filling: The pie is filled with a luscious and rich filling that combines the tangy smoothness of cream cheese with the sweet, and buttery flavor of caramel. I like to use my homemade salted caramel sauce, but a thick store bought caramel sauce will work too, just make sure it is thick and not runny. I recommend Trader Joe’s caramel sauce.
• Topping: Finish the pie with a drizzle of chocolate, salted caramel sauce, and chopped up Heath candy bars. You can also chop up homemade toffee or top with pecans instead.

How to Make Salted Caramel Toffee Pie

• Place the graham crackers in a food processor and run the processor until they’re finely ground. You should have 1 ½ cups finely crushed graham cracker crumbs.

• In a large bowl, stir together graham cracker crumbs, sugar and melted butter with a fork. Pat the mixture into the bottom and up the sides of a 9-inch pie plate. Freeze the pie crust for 30 minutes.

• Heat the heavy cream in a medium microwave-safe bowl for 30 to 60 seconds until hot but not boiling. Pour the hot cream over the chocolate chips, let sit for 5 minutes. Stir with a spoon until the mixture is completely smooth.
• Pour the ganache evenly over the bottom of the pretzel crust. Place the pie in the freezer and chill for 10 minutes.

• In the bowl of a stand mixer (or with a hand mixer), beat the heavy whipping cream with the whisk attachment on medium-high until thick. Add 2 tablespoons confectioner’s sugar and beat until stiff peaks form. Transfer the whipped cream into a separate bowl and place in the refrigerator until ready to use.

• In the same mixing bowl, beat the cream cheese on low until smooth. Add the confectioner’s sugar, salted caramel sauce, and vanilla extract and beat until smooth. With a spatula, gently fold in the whipped cream until combined.

• Remove the pie from the freezer and pour the filling into the crust. Use a spatula to spread into an even layer.
• Chill the pie in the refrigerator for at least 5 hours, preferably overnight.

• When ready to serve, drizzle the pie with salted caramel sauce and melted chocolate. Top with chopped Heath bars.
• Cut into slices and serve.

How to Store

• Refrigerator: Use plastic wrap to cover the pie and store in the fridge for up to 4 days. You can store the pie with the toppings or without and then add them when you are ready to serve.
• Freezing: Wrap the pie tightly in plastic wrap, followed by a layer of aluminum foil, or place it in a freezer container. Freeze for up to 2 months. When ready to eat, allow the pie to thaw in the fridge for several hours or overnight.

More Pie Recipes

• Apple Pie
• Salted Caramel Pumpkin Pie
• Peanut Butter Pie
• Apple Cranberry Pie
• Key Lime Pie
• Blueberry Crumble Pie

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Pies/Tarts

Salted Caramel Toffee Pie

This no-bake Salted Caramel Toffee Pie is a decadent dessert that combines the rich flavors of salted caramel, chocolate, and toffee with a buttery graham cracker crust.

5 from 1 vote

PrintSave RecipeReview

Prep Time 1 hour hr

Total Time 6 hours hrs

Cuisine American

Servings 10

Cook ModePrevent your screen from going dark

Ingredients

  

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For the graham cracker crust:

• 12 full sheet graham crackers, 1 ½ cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the chocolate ganache layer:

• 1/2 cup semisweet chocolate chips, melted
• 1/3 cup heavy whipping cream

For the whipped cream:

• 1 cup heavy whipping cream
• 2 tablespoons confectioner’s sugar

For the caramel filling:

• 16 ounces brick cream cheese, at room temperature
• 1 cup confectioner’s sugar
• 2 teaspoons pure vanilla extract
• 1/2 cup salted caramel sauce, at room temperature

Toppings:

• 2 or 3 Heath candy bars, chopped
• 3 tablespoons salted caramel sauce
• 3 tablespoons melted chocolate

Instructions

 

• Place the graham crackers in a food processor and run the processor until they’re finely ground. You should have 1 ½ cups finely crushed graham cracker crumbs.
• In a large bowl, stir together graham cracker crumbs, sugar and melted butter with a fork. Pat the mixture into the bottom and up the sides of a 9-inch pie plate. Freeze the pie crust for 30 minutes.
• Heat the heavy cream in a medium microwave-safe bowl for 30 to 60 seconds until hot but not boiling. Pour the hot cream over the chocolate chips, let sit for 5 minutes. Stir with a spoon until the mixture is completely smooth. Pour the ganache evenly over the bottom of the graham cracker crust. Place the pie in the freezer and chill for 10 minutes.
• In the bowl of a stand mixer (or with a hand mixer), beat the heavy whipping cream with the whisk attachment on medium-high until thick. Add 2 tablespoons confectioner’s sugar and beat until stiff peaks form. Transfer the whipped cream into a separate bowl and place in the refrigerator until ready to use.
• In the same mixing bowl, beat the cream cheese on low until smooth. Add the confectioner’s sugar, salted caramel sauce, and vanilla extract and beat until smooth. With a spatula, gently fold in the whipped cream until combined.
• Remove the pie from the freezer and pour the filling into the crust. Use a spatula to spread into an even layer.
• Chill the pie in the refrigerator for at least 5 hours or overnight.
• When ready to serve, drizzle the pie with salted caramel sauce and melted chocolate. Top with chopped Heath bars. Cut into slices and serve.

Nutrition

Calories: 562kcal, Carbohydrates: 49g, Protein: 6g, Fat: 34g, Saturated Fat: 20g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Cholesterol: 100mg, Sodium: 323mg, Potassium: 186mg, Fiber: 1g, Sugar: 38g, Vitamin A: 1306IU, Vitamin C: 0.3mg, Calcium: 95mg, Iron: 1mg

Keywords caramel, chocolate, graham cracker, toffee

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