Toffee Mocha Pie Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
15 ounce: Pkg Pillsbury,
-Refrigerated Pie Crusts,
TOFFEE CARAMEL LAYER
30: Caramels, unwrapped
1/2 cup: Almond brickle baking,
1/2 cup: Whipping cream,
-chips or chopped toffee,
3 tbsp: Butter,
-candy bars,
COFFEE CREAM CHEESE LAYER
8 ounce: Pkg cream cheese, soft
1 tsp: Instant coffee granules,
1/2 cup: Powdered sugar,
CHOCOLATE CREAM LAYER
4 ounce: Bar sweet cooking,
1 tsp: Vanilla,
-chocolate, chopped
1 1/4 cup: Whipping cream,
3 tbsp: Hot water,
1 tbsp: Powdered sugar,
COFFEE CREAM LAYER
3/4 cup: Whipping cream,
1/2 cup: Almond brickle baking,
1 tbsp: Powdered sugar,
-chips or chopped toffee,
1 tsp: Instant coffee granules,
-candy bars,
GARNISH
2: 1.4 oz toffee candy bars,
-cut in 1" pieces,
Directions:
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, 1/2 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 1/2 c
brickle chips. Refrigerate 1 hour or until firm. Coffee Cream Cheese
Layer: In small bowl, beat cream cheese, 1/2 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 1 1/4 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 3/4 c whipping
cream, 1 T powdered sugar and 1 t coffee granules until stiff peaks
form. Pipe or spoon over pie. Sprinkle with 1/2 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
Source from luhu.jp
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, 1/2 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 1/2 c
brickle chips. Refrigerate 1 hour or until firm. Coffee Cream Cheese
Layer: In small bowl, beat cream cheese, 1/2 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 1 1/4 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 3/4 c whipping
cream, 1 T powdered sugar and 1 t coffee granules until stiff peaks
form. Pipe or spoon over pie. Sprinkle with 1/2 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
Source from luhu.jp