Chocolate Toffee Poke Pie
Chocolate brownie pie baked, poked, filled with caramel and sweetened condensed milk, then topped with whipped cream and toffee bits
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INGREDIENTS
Brownie Pie Base
- 1 box fudge brownie mix 18 to 19 oz
- 2 large eggs
- 1 4 cup vegetable oil
- 1 4 cup water
- cooking spray.
Poke Filling
- 1 can sweetened condensed milk 14 oz
- 1 2 cup caramel ice cream topping
- 1 4 cup chocolate fudge sauce optional.
Topping
- 1 tub whipped topping 8 oz thawed
- 1 2 cup toffee bits
- 1 4 cup mini chocolate chips optional
- chocolate shavings optional.
INSTRUCTIONS
Bake and poke
- Preheat oven to 350 F
- spray a 9 inch pie plate
- mix brownie mix eggs oil and water until just combined
- spread batter in pie plate and bake until center is set and a toothpick comes out with a few moist crumbs about 28 to 32 minutes
- cool 10 minutes then use the handle of a wooden spoon to poke holes evenly across the pie.
Fill and chill
- Whisk sweetened condensed milk with caramel topping and optional fudge sauce until smooth
- slowly pour mixture over the warm brownie pie letting it soak into the holes
- refrigerate until fully chilled and set at least 2 hours.
Top and serve
- Spread whipped topping over chilled pie
- sprinkle with toffee bits and optional mini chocolate chips
- slice and serve cold.
Notes
1. For a richer filling use dulce de leche instead of caramel topping 2. For cleaner slices freeze 20 minutes before slicing 3. Substitute homemade whipped cream for whipped topping 4. Add chopped pecans for extra crunch
Nutrition
Calories: 520kcal | Carbohydrates: 66g | Protein: 6g | Fat: 26g