Frosty Toffee Pie is a freezer dessert that’s perfect for any season, any occasion, and any day ending in “y.” It’s both creamy and crunchy with delicious English Toffee bits and a buttery graham cracker crust.
This is a great make-ahead dessert, as it takes some time to set up in the freezer.
It’s also a no-bake recipe, although you can bake the Homemade Graham Cracker Crust if you want to.
For a freezer dessert, though, you don’t have to bake the crust, it’s a personal choice.
Making a Frosty Toffee Pie
Starting with the crust, you can use a premade graham cracker crust from the store, or make your own.
Both are good, although a Homemade Graham Cracker Crust is going to have a better texture and a more buttery flavor.
If you decide to bake the crust, make sure you let it cool completely before you fill it.
Ok, moving on.
The cream cheese needs to be softened, and the frozen whipped topping needs to be thawed.
Beat the cream cheese and powdered sugar until nice and creamy.
Add the half-and-half until well blended.
Next, fold in the whipped topping and 1 cup of the Heath English Toffee Bits.
Pour into the crust and sprinkle with remaining toffee bits.
Cover your Frosty Toffee Pie and pop it into the freezer for 4 hours, although over night is best.
Remove the pie from the freezer about 10 minutes before serving, then dig in.
More chilled desserts
Love a cool treat out of the fridge or freezer? Me, too. Sweet, satisfying, and delicious.
Here are a few recipes that keep in the cooler:
- Classic Lemon Pie
- Orange Cream Cheese Bars
- Bittersweet Chocolate Cheesecake
- Churro Dessert Bars
- Best Chocolate Rum Cake
Frosty Toffee Pie
Materials
- 1 9" graham cracker crust
- 4 oz. cream cheese, softened
- 2 Tbsp. granulated sugar
- 1/2 cup half-and-half cream
- 8 oz. frozen whipped topping, thawed
- 8 oz. milk chocolate English toffee bits, divided
Instructions
- Make a homemade graham cracker crust and allow it to cool completely, or use a premade crust.
- In large mixing bowl, beat cream cheese and sugar until smooth. Add cream until thoroughly mixed.
- Fold in whipped topping and 1 cup toffee bits.
- Pour into crust, sprinkle with remaining toffee bits. Cover and freeze for minimum 4 hours, best if frozen overnight.
- Remove pie from freezer 10 minutes before serving. Enjoy!
Nutrition
Frosty Toffee Pie
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Can’t wait to try this Recipe.Looks fantastic the only thing is l would end up eating the whole thing myself.I will replace the English toffee with good old-fashioned SCOTTISH toffee.
LOL Yeah, that’s always a fear of mine when I make a good recipe. I hope you like it, whichever toffee you use.