9 Inch pie shell
TOFFEE CARAMEL LAYER
30 Caramels — unwrapped
1/2 c Whipping cream
3 tb Butter or margarine
1/2 c Chopped toffee candy bars —
(Skor, Heath)
COFFEE CREAM CHEESE LAYER
8 oz Pkg
1/2 c Powdered sugar
1 ts Instant coffee granules —
Or crystals
CHOCOLATE CREAM LAYER
4 oz Bar
Chopped
3 tb Hot water
1 ts Vanilla
1 1/4 c Whipping cream
1 tb Confectioner’s sugar
COFFEE CREAM LAYER
3/4 c Whipping cream
1 tb Powdered sugar
1 ts Instant coffee granules —
Or crystals
1/2 c Chopped toffee bars
GARNISH, IF DESIRED
2 (1.4-oz.)
Pieces
Cream cheese — softened
Sweet cooking chocolate —
Toffee candy bars — in 1
Heat oven to 450. Prepare pie crust and bake for 9 to11 min, or until
lightly browned. Cool completely. 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. chopped toffee bar. Refrigerate 1 hr.or
until firm.
In small bowl, beat cream cheese, 1/2 c. powdered sugar and 1 tsp. coffee
granules until well blended. Spread over cooled toffee caramel layer.
Refrigerate.
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 hr. or until firm. In small
bowl, beat 3/4 c. whipping cream, 1 T. powdered sugar, and 1 tsp. coffee
granules until stiff peaks form. Pipe or spoon over pie. Sprinkle with
1/2 c. toffee chips.
Just before serving, garnish with toffee candy bars. Store in fridge. You
will be universally loved by the masses!
Yields
1 Servings
