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Chocolate Heath Pie

A no-fuss, high-drama dessert that combines dark chocolate with toffee crunch for a deliciously smooth and textured treat.
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Prep Time 20 minutes
Total Time 6 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Crust
  • 24 pieces Oreo cookies, crushed
  • 1/4 cup unsalted butter, melted
Filling
  • 2 packages cream cheese, room temperature (8 ounces each) Essential for a smooth filling
  • 1 1/3 cups confectioners’ sugar
  • 3/4 cup semi-sweet chocolate chips, melted Melt gently to avoid seizing
  • 2 tablespoons Dutch-processed cocoa powder
  • 1 pinch kosher salt
  • 1 bag Heath bits (8 ounces), reserved 2 tablespoons for topping Provides signature crunch
  • 8 ounces whipped topping, plus more for garnish

Method
 

Preparation
  1. In a medium mixing bowl, combine the crushed Oreo cookies and melted butter, stirring until evenly distributed.
  2. Pour the mixture into a 9-inch pie pan and press firmly to form a pie crust.
  3. In a stand mixer with the paddle attachment, beat the cream cheese until light and fluffy.
  4. Add the confectioners’ sugar, melted chocolate, cocoa powder, and salt, beating until well combined.
  5. Mix in most of the Heath bits, reserving 2 tablespoons for topping.
  6. Gently fold in the whipped topping and pour the filling into the prepared crust, spreading it evenly.
  7. Refrigerate for 2-6 hours until firm and cold.
  8. Top with additional whipped topping and reserved Heath bits before serving.

Notes

For best texture, add the extra Heath bits and whipped topping just before serving. Keep refrigerated in an airtight container for up to 4 days.