Toffee mocha pie

8 servings

Ingredients

Quantity Ingredient
15 ounces Pkg Pillsbury
30 Caramels, unwrapped
½ cup Whipping cream
3 tablespoons Butter
8 ounces Pkg cream cheese, soft
½ cup Powdered sugar
4 ounces Bar sweet cooking chocolate, chopped
3 tablespoons Hot water
¾ cup Whipping cream
1 tablespoon Powdered sugar
1 teaspoon Instant coffee granules
2 1.4 oz toffee candy bars Refrigerated Pie Crusts
½ cup Almond brickle baking chips or chopped toffee candy bars
1 teaspoon Instant coffee granules
1 teaspoon Vanilla
1¼ cup Whipping cream
1 tablespoon Powdered sugar
½ cup Almond brickle baking chips or chopped toffee candy bars cut in 1\" pieces

Directions

TOFFEE CARAMEL LAYER

COFFEE CREAM CHEESE LAYER

CHOCOLATE CREAM LAYER

COFFEE CREAM LAYER

GARNISH

Heat oven to 450 degrees. Prepare pie crust according to package directions for one crust baked shell using 9" pie pan (Refrigerate remaining crust for a later use). Bake for 9 to 11 minutes or until lightly browned. Cool completely. Toffee Caramel Layer: In medium saucepan, combine caramels, ½ c whipping cream and butter; cook and stir over low heat until caramels are melted and mixture is smooth.

Immediately spoon into bottom of baked crust. Sprinkle with ½ c brickle chips. Refrigerate 1 hour or until firm. Coffee Cream Cheese Layer: In small bowl, beat cream cheese, ½ c powdered sugar and 1 t coffee granules until well blended. Spread over cooled toffee caramel layer. Refrigerate. Chocolate Cream Layer: In small saucepan, combine chocolate and water; cook and stir over low heat until chocolate is melted and smooth. Cool to room temperature; stir in vanilla. In medium bowl, beat 1¼ c whipping cream and 1 T powdered sugar until stiff peaks form. Fold in cooled chocolate mixture. Spread over coffee cream cheese layer. Refrigerate 1 hour or until firm. Coffee Cream Layer: In small bowl, beat ¾ c whipping cream, 1 T powdered sugar and 1 t coffee granules until stiff peaks form. Pipe or spoon over pie. Sprinkle with ½ c brickle chips.

Just before serving, garnish with toffee candy bars. Store in refrigerator. Per serving: 730 calories, 6 g protein, 59 g carbohydrate, 54 g fat, 145 mg cholesterol, 340 mg sodium. From the 36th Pillsbury Bake Off, by Kristen Crowley, Santa Rosa CA. From: Terri Woltmon Date: 05 May 94 Submitted By GAIL SHIPP On 01-07-95

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