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Fudge Brickle Pie

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Fudge Brickle Pie
2011-02-22 Desserts
5 53

Homemade fudge and French vanilla pudding are layered in a pie crust with whipped cream and toffee bits. What a decadent dessert.

  • Servings: 8


1 9" Pie Crust, baked and cooled
2× 1 oz Squares Unsweetened Baking Chocolate
¼ cup Water
1× 14 oz can Sweetened Condensed Milk
1 tsp Vanilla Extract
4 oz Cream Cheese, softened
1¾ cup Milk
1× 3.4 oz box Instant French Vanilla Pudding & Pie Filling Mix
½ pt Whipping Cream
⅓ cup Toffee Bits, divided
Semisweet Chocolate Curls, optional


In a microwave safe 2 quart mixing bowl, melt baking chocolate with water, at 50% power for 3 minutes, stirring every 60 seconds. Add sweetened condensed milk and vanilla extract, then stir with a wire whisk. Cook in microwave at full power, for 3 minutes longer, stirring every 60 seconds with the whisk. Cook 30 seconds more. Cool to room temperature, stirring occasionally with the whisk. Meanwhile, beat cream cheese in deep medium bowl, until creamy. Add the milk, a tablespoon at a time, beating after each addition, until 1/4 cup milk is added. Add remaining milk and instant pudding, then beat on medium speed of electric mixer, for 1 1/2-2 minutes, or until blended and smooth, then chill. In a small deep bowl, beat whipping cream on high speed of electric mixer until stiff peaks form, then chill. Spoon fudge into cool pie shell, spreading evenly over bottom. Cover fudge with all but 1 tablespoon toffee bits. Spoon pudding mixture on top of toffee bits in pie shell. Spoon whipped cream on top of pudding layer of pie, and top pie with reserved toffee bits and chocolate curls, if desired. Keep in refrigerator until serving.