INGREDIENTS
- 1
- Pillsbury refrigerated pie crust
- 1
- cup very thick hot fudge sauce
- 1 1/2
- cups dark chocolate chips
- 8
- ounces cream cheese, softened
- 1
- cup heavy whipping cream
- 1
- cup very thick caramel ice cream sauce
- 2
- cups whipped topping
- 1/4
- cup chocolate-covered toffee bits
- 1/4
- cup mini peanut butter cups
DIRECTIONS
- Preheat oven to 400 degrees. Place pie crust in a pie tin. Fold edges of crust around the pie tin and flute, if desired. Poke bottom of crust with a fork a few times so it doesn't bubble during baking. Bake in preheated oven for 10 minutes until golden. Remove and cool completely.
- Spread hot fudge sauce in the bottom of the pie crust. Reserve 2 tablespoons of hot fudge for drizzling.
- Place chocolate chips in a microwave-safe bowl and microwave until melted, about 60-90 seconds.
- Add melted chocolate chips, cream cheese, and whipping cream together in a stand mixer. Beat until thick and fluffy, about 3-5 minutes.
- Spoon chocolate mixture into the pie crust, atop the hot fudge layer.
- Drizzle caramel over the chocolate mixture, reserving 2 tablespoons of the caramel sauce for drizzling on top of the pie.
- Spoon whipped topping over the caramel sauce. Use a spatula to create decorative peaks. Drizzle extra hot fudge sauce and caramel sauce on top. Sprinkle with toffee bits and peanut butter cups.
- Place pie in freezer for 30-60 minutes to set it up quickly before serving. Enjoy!
