Recipe: Milk Chocolate Toffee Cream Pie

MRS FIELD'S MILK CHOCOLATE
TOFFEE CREAM PIE

FOR THE CRUST:
1 1/2 cup chocolate wafer crumbs
5 Tbsp. unsalted butter, melted
2 Tbsp. granulated sugar
FOR THE FILLING:
6 oz. milk chocolate, coarsely chopped
3/4 cup heavy cream, divided use
8 oz. cream cheese, softened
1/4 cup packed light brown sugar
1 Tbsp. vanilla
3/4 cup chopped chocolate-covered toffee candy

TO PREPARE THE CRUST:
Preheat oven to 350 degrees.

In a medium bowl, combine the cookie crumbs, butter and sugar. Press mixture into bottom and up the sides of a 9-inch pie plate.

Bake for 10 minutes. Place on a wire rack to cool.

TO PREPARE THE FILLING:
Place the chocolate in a small bowl.

In a small saucepan, bring 1/2 cup of the cream to a simmer. Pour the hot cream over the chocolate. Let stand, covered for 5 minutes, then stir till smooth.

In a medium bowl with an electric mixer, beat the cream cheese, brown sugar and vanilla till smooth. Beat in the remaining 1/4 cup cream. Gently beat in the cooled chocolate mixture. Fold in the 1/2 cup of the chopped toffee candy.

Pour the filling into the cooled crust, sprinkle with the remaining 1/4 cup chopped toffee and chill till firm, about 2 hours.

Makes 1 (9-inch) pie