The best delicious Toffee Mocha Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Toffee Mocha Pie recipe today!
Hello my friends, this Toffee Mocha Pie recipe will not disappoint, I promise! Made with simple ingredients, our Toffee Mocha Pie is amazingly delicious, and addictive, everyone will be asking for more Toffee Mocha Pie.
What Makes This Toffee Mocha Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Toffee Mocha Pie.
Ready to make this Toffee Mocha Pie Recipe? Let’s do it!
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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
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