Caramel Toffee Pecan Icebox Cream Pie

I have been craving a cream pie for weeks and was determined to make one last weekend, but I just couldn't find one in my recipe books.  Then I discovered that cream pies are often called icebox pies (is that an American thing?).  Ahhhh.

I made this caramel toffee pecan icebox pie from The Complete Magnolia Bakery Cookbook.  O. M. G.  Talk about decadent.  The crust is a shortbread base with plenty of toasted pecans, and the filling.  Sweet lord, the filling.  It's vanilla caramels, cream, cream cheese, and whipped cream.  All this topped with pecans and chopped Heath (Skor) bars.  If you're on a diet run away from this post as fast as you can.

If you have an immediate craving for cream pie, know that you're supposed to refrigerate this over night.  I did not (quelle surprise).  I made it in the morning and served it in the evening and it was perfectly firm.

Caramel Toffee Pecan Icebox Pie
from Magnolia Bakery

Crust:
2/3 cup all-purpose flour
1/3 cup firmly packed light brown sugar
2/3 cup chopped toasted pecans
6 tablespoons unsalted butter, softened and cut into small pieces

Filling:
12 ounces vanilla caramels (I used Kraft, sold in 14 oz bags so I get to eat the leftover 2 oz)
3 tablespoons heavy cream
3/4 pound (one and a half 8-ounce packages) cream cheese, softened
3/4 cup heavy cream, whipped to stiff peaks

Garnish:
1/3 cup chopped Heath Bars (or Skor Bars for the Canadians)
1/3 cup chopped toasted pecans

Preheat oven to 325 degrees F. 
To make crust: In a medium size bowl, combine flour, sugar, and pecans.  Using a pastry blender, blend in butter until the mixture resembles coarse crumbs.  Press into bottom of a 9-inch pie dish.  Bake for 12-15 minutes, or until lightly golden.  Remove from the oven and allow to cool to room temp, about 45 minutes.
To make the filling: in a medium size saucepan over low heat, melt caramels with the 3 tablespoons of cream, stirring occasionally until smooth.  Remove from the heat and allow to cool to room temp, about 30 minutes.
In a large bowl, on the medium speed of an electric mixer, beat the cream cheese until smooth.  Add the cooled caramel and beat well.
In a separate bowl, beat the 3/4 cup of heavy cream until stiff peaks form.  Gently fold the whipped cream into the cream cheese mixture until well blended and no streaks of cream remain.  Spoon the filling into the cooled crust.
To garnish, sprinkle Heath bar pieces and pecans around the edge of the pie.  Cover with plastic wrap and chill overnight in the fridge before serving.

Linked to Sweet Tooth Friday
 Sweets for a Saturday
 Melt in Your Mouth Monday