Crunchy Mocha Caramel Pie |
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Prep Time: 2 Minutes Cook Time: 15 Minutes |
Ready In: 17 Minutes Servings: 5 |
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Preparation time includes cooling time. 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:
1. 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.
2. 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.
3. 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.
4. 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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