Crunchy Mocha Caramel Pie
- Ready In:
- 2hrs 45mins
- Ingredients:
- 12
- Yields:
-
1 pie
- Serves:
- 8
ingredients
- 1 refrigerated pie crust, softened as directed on box
- 8 ounces cream cheese, softened
- 1⁄3 cup caramel topping
- 1⁄2 cup powdered sugar
- 1⁄2 cup chocolate-covered toffee bits
- 1 tablespoon instant coffee granules
- 1 tablespoon hot water
- 1 cup whole milk, very cold (may not use the whole cup)
- 3 1⁄3 ounces chocolate flavor instant pudding and pie filling mix
- 8 ounces frozen whipped topping, thawed (3 cups)
- additional caramel topping
- 3⁄4 cup chocolate-covered toffee bits
directions
- Heat oven to 450°F Bake pie crust as directed on box for one-crust baked shell using 9-inch glass pie plate. Cool completely, about 30 minutes.
- In small bowl with electric mixer, beat cream cheese, 1/3 cup caramel topping and the powdered sugar on medium speed until smooth. Stir in toffee pieces. Spread in cooled pie crust.
- In 1-cup measuring cup, dissolve instant coffee in 1 tablespoon hot water. Add enough very cold milk to make 1 cup liquid; pour into large bowl. Add pudding mix; beat with whisk until smooth. Stir in 1 1/2 cups whipped topping. Spread over caramel layer. Cover with plastic wrap; refrigerate at least 2 hours to chill.
- Before serving, remove plastic wrap and spread remaining whipped topping over top of pie. Drizzle with additional caramel topping. Sprinkle with chopped candy. Cover and refrigerate any remaining pie.
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RECIPE SUBMITTED BY
Raquel Grinnell
Crownsville, Maryland
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p>
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