Chocolate Toffee Pie

thank you paula deen again!

makes 1 (9 in) deep-dish pie

1 1/2 cups chocolate graham cracker crumbs
3 tbsp sugar
5 tbsp butter, melted
1 8oz pkg cream cheese, softened
1 cup powdered sugar
1 (5.9 oz) box instant chocolate pudding mix
1 1/2 cups whole milk
1 (16oz) container cool whip
6 (1.4oz) milk chocolate covered toffee bars, crushed and divided (i used about 1/2 a bag of toffee bits from the baking aisle)

-preheat oven to 350
-in a medium bowl, combine cracker crumbs and sugar. add butter, stirring to combine. press mixture evenly into bottom and up sides of a 9 inch deep-dish pie plate. bake for 8 minutes, set aside to cool.
-in a medium bowl, beat cream cheese at medium speed with an electric mixer until creamy. gradually beat in powdered sugar until smooth.
-in a separate bowl, whisk together pudding mix and milk until smooth. let stand 2 minutes.
-add pudding mixture to cream cheese mixture, beating until smooth. stir in whipped topping. fold in toffee bits. sprinkle with remaining toffee bits. cover and chill for 4 hours before serving.

paula's pointers:
-for more toffee texture (or if you're just a big fan of toffee like me!) fee free to add more candy to the filling. this is one of the rare times that a pie recipe doesn't demand exact measurments.
-the bottom crusts of pies do not bake well in shiny metal pans. use aluminum pans or heat-proof glass dishes to achieve a better crust.