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Toffee Mocha Pie

Recipe Introduction


This recipe came from Mimi's recipe exchange board and is a great dessert for coffee lovers.





List of Ingredients



• 1 crust from refrigerated pie crust or a prepared 9 inch graham cracker crust
  
• TOFFEE CARAMEL LAYER
  
• 30 caramels, unwrapped
  
• 1/2 cup whipping cream
  
• 3 tablespoons butter or margarine
  
• 1/2 cup almond brickle baking chips or chopped toffee candy bars
  
• COFFEE CREAM CHEESE LAYER
  
• 1 (8 ounce) package cream cheese, softened
  
• 1/2 cup powdered sugar
  
• 1 teaspoon instant coffee granules or crystals
  
• CHOCOLATE CREAM LAYER
  
• 1 (4 ounce) bar sweet cooking chocolate chopped
  
• 3 tablespoons hot water
  
• 1 teaspoon vanilla
  
• 1 1/4 cups whipping cream
  
• 1 tablespoon powdered sugar
  
• COFFEE CREAM LAYER
  
• 3/4 cup whipping cream
  
• 1 tablespoon powdered sugar
  
• 1 teaspoon instant coffee granules or crystals
  
• 1/2 cup almond brickle baking chips or chopped toffee candy bars
  
• Garnish if desired
  
• 1 (1.4 ounce) toffee candy bar, cut into 1 inch pieces
  






Instructions



1. If using the refrigerated pie crust. Heat oven to 450 degrees. Prepare 1 pie crust according to package directions for one crust baked shell using 9 inch pie pan. Bake at 450 degrees for 9 to 11 minutes or until lightly browned. Cool completely.
   
2. In medium saucepan. combine caramels, 1/2 cup 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 cup brickle chips. Refrigerate for 1 hour or until firm.
   
3. In small bowl, beat cream cheese, 1/2 cup powdered sugar and 1 teaspoon coffee granules until well blended. Spread over cooled toffee caramel layer. Refrigerate.
   
4. In small saucepan, combine chocolate and water, cook and sir over low heat until chocolate is melted and smooth. Cool to room temperature; stir in vanilla. In medium bowl, beat 1 1/2 cups whipping cream and 1 tablespoon powdered sugar until stiff peaks form. Fold in cooled chocolate mixture. Spread over coffee cream cheese layer. Refrigerate 1 hour or until firm.
   
5. In small bowl beat 3/4 cup whipping cream, 1 tablespoon powdered sugar and 1 teaspooon coffee granules till stiff peaks form. Pipe or spoon over pie. Sprinkle with 1/2 cup brickle chips.
   
6. Just before serving, garnish with toffee cruch bars. Store in refrigerator. 8 to 10 servings
   






Final Comments


This is best made the day before it is to be served!