Goat’s Milk Chocolate and Toffee Cream Pie

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Goat's Milk Chocolate Toffee Cream Pie RecipePie!  The comfort food of desserts.

So humble and unpretentious.  Even the most elegant pie doesn’t yearn to be recognized as anything other than ordinary in the universe of desserts.  It has no need to show off, or hog the spotlight, or steal the show.  But steal our hearts it does.
Goat's Milk Chocolate Toffee Cream Pie RecipeI feel fortunate to have been reared on pie, first smitten as a young girl by my Grandmother’s butterscotch pie.  It was nothing more than homemade butterscotch pudding nestled inside a flaky pastry, but to me it was perfection.  Cake was a more frequent visitor to our dessert table simply because one cake stretched to feed more mouths than one pie.  But pie also made frequent appearances, at the proper time, and for the most special of occasions.
Goat's Milk Chocolate Toffee Cream Pie RecipeDon’t ask me to choose my favorite.  I can’t and won’t betray one for the other.  The truth is, if it’s pie, I’m there!

Goat's Milk Chocolate Toffee Cream Pie Recipe


10 thoughts on “Goat’s Milk Chocolate and Toffee Cream Pie

  1. This looks just beautiful, Mary! I grew up on store bought cherry pie, but I’m trying harder to steer towards making my own and find it so satisfying. I’m intrigued by the goats milk – I’ve never actually tried it before.

    • Thanks Nazia! I haven’t had much experience with goat milk but I did make cheese with it earlier this week. I love most goat milk products I’ve tasted, and since I had some left from my cheese making adventure, I thought why not. It wasn’t really discernible but for those who can’t tolerate cow’s milk I thought I would offer an alternative.

  2. I, too, was interested by the goat’s milk and saw your response. I didn’t know that goat’s and cow’s milk could be interchangeable. Do you have a vegetable lard recommendation?

    • I use good ole Crisco. I buy it in stick form because it is easier to manage. Just cut however many tablespoons you need for a recipe and store the remaining back in the freezer for another use.

  3. I grew up with pie, cake was from a mix. After scooping flour, my mother added the rest of the ingredients by sight and feel. She used room temperature shortening and water and yet hers was the flakiest crust. I wish I had her pastry skills! That said, I can certainly follow a recipe and your Milk Chocolate and Toffee Cream Pie is worthy of every last slice! What a lush dessert!

    • Yes Deb, my grandmother would actually shake her head at all the fanaticism surrounding the ‘perfect’ pie crusts on blogs these days. There is something to be said for simplicity. And, probably more times than not, the results are better.

  4. I made this tonight and it was DELICIOUS!!! It was so simple to make, and was the perfect end to an evening. The chocolate is so rich and decadent. It was a huge hit with my boyfriend who isn’t even a chocolate pudding fan. I would make this again and again and it’s the perfect dish to take to a potluck or family get together. It literally took 10 minutes to make the filling and the rest happens in the fridge! TWO THUMBS UP!!!

  5. That goat gave up her milk for a great cause!

    As always, the crust plays a key role in the deliciousness quota of a pie and yours is always fabulous.

    Thank you for sharing!

  6. I really need to try your pie crust recipe! You’re a terrific pie maker and I know all your pies must be delicious! I love that you used goat’s milk. Also, how can I resist chocolate and toffee in a beautiful pie?