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    Toffee Mocha Pie


    Source of Recipe


    Schmitty

    List of Ingredients




    1 crust from refrigerated pie 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 bars, cut into 1 inch pieces

    Recipe



    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.
    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.
    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.
    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 1/2 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 till firm.
    In small bowl beat 3/4 cup whipping cream, 1 tablespoon powdered sugar and 1 teaspoon coffee granules till stiff peaks form. Pipe or spoon over pie. Sprinkle with 1/2 cup brickle chips.
    Just before serving, garnish with toffee crunch bars. Store in refrigerator. 8 to 10 servings


 

 

 


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