Caramel Drizzled Butterscotch Toffee Crunch Pie Recipes

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CARAMEL DRIZZLED BUTTERSCOTCH TOFFEE CRUNCH PIE



Caramel Drizzled Butterscotch Toffee Crunch Pie image

I love butterscotch, toffee, and caramel. What more can you ask for? This is very rich. Chill time is cook time.

Provided by Chef shapeweaver

Categories     Pie

Time 4h15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

1/2 cup caramel ice cream topping
3 (1 1/2 ounce) chocolate-covered english toffee bars, crushed and divided in half
1 ready made graham cracker pie crust (9 ounce)
4 ounces room temp cream cheese
2 tablespoons sugar
1 tablespoon milk
1 (8 ounce) container non-dairy whipped topping, thawed and divided (like cool whip)
2 cups cold milk
2 (7 ounce) packages butterscotch pudding

Steps:

  • In large bowl, beat cream cheese, 1 tablespoon milk, and sugar.
  • Gently stir in half of the whipped topping and spread evenly over crust.
  • Sprinkle half of the crushed toffee bars over cream cheese mixture.
  • Pour 2 cups milk in large bowl. Add pudding mixes; beat with wire whisk until smooth (mixture will be thick).
  • Pour over crushed toffee bits. Sprinkle remaining toffee bits evenly over pudding mix.
  • Chill for 4 hours before serving.
  • Spread remaining whipped topping on pie. Drizzle caramel ice cream topping over pie.
  • If desired, you can crush more toffee bars and sprinkle over caramel topping.

TOFFEE BAR CRUNCH PIE



Toffee Bar Crunch Pie image

I found this recipe in a little recipe booklet put out by Jello. It looked wonderful and a delicious option for a holiday dessert... Cook time denotes freezing time.

Provided by SilentCricket

Categories     Pie

Time 4h15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 6

1/3 cup caramel ice cream topping
1 1/2 cups cold milk
1 (3 1/2 ounce) package instant vanilla pudding
1 (8 ounce) container Cool Whip, thawed
6 (1 1/2 ounce) chocolate-covered english toffee bars, chopped
1 graham cracker pie crust (8 oz if ready-made)

Steps:

  • Spread dessert topping on bottom of crust.
  • Pour milk into large bowl.
  • Add pudding mix.
  • Beat with wire whisk 2 minutes.
  • Let stand 5 minutes.
  • Stir in cool-whip and chopped toffee bars.
  • Spoon into crust.
  • Freeze 4 hours or until set.
  • Let stand at room temperature 15 minutes or until pie can be sliced easily.
  • Garnish as desired.
  • Store any leftovers in freezer.

BLUM'S COFFEE-TOFFEE PIE



Blum's Coffee-Toffee Pie image

Make and share this Blum's Coffee-Toffee Pie recipe from Food.com.

Provided by mydesigirl

Categories     Pie

Time P1DT15m

Yield 8 serving(s)

Number Of Ingredients 13

4 ounces packaged pie crust mix
1/4 cup light brown sugar, firmly packed
3/4 cup finely chopped walnuts
1 unsweetened chocolate square, grated
1 teaspoon vanilla
1/2 cup butter, softened
3/4 cup sugar
1 unsweetened chocolate square, melted and cooled
2 teaspoons instant coffee
2 eggs
2 cups heavy whipping cream
2 tablespoons instant coffee
1/2 cup powdered sugar

Steps:

  • For the pastry shell,mix all ingredients together well and turn into a well greased 9 inch pie plate.
  • Press mixture firmly into bottom and up the sides of pie plate.
  • Bake at 375 degrees for 15 minutes.
  • Cool the pastry shell in the pie plate on a wire rack.
  • For the filling,in a small bowl with an electric mixer at medium speed,beat butter until creamy.
  • Gradually add sugar,beating until light.
  • Blend in cool,melted chocolate and 2 teaspoons instant coffee.
  • Add 1 egg and beat 5 minutes.
  • Add egg number 2 and beat 5 more minutes.
  • Turn filling into cooled pastry shell.
  • Refrigerate pie,covered,overnight.
  • Next day make topping.
  • In a large bowl,combine cream with instant coffee and powdered sugar.
  • Refrigerate mixture,covered,for one hour.
  • Beat cream mixture until stiff.
  • Decorate pie with topping.
  • If you feel like being really fancy add chocolate curls as a garnish.
  • Refrigerate for 2 hours berfore serving.

Nutrition Facts : Calories 640.9, Fat 50.2, SaturatedFat 25.5, Cholesterol 164.9, Sodium 234.8, Carbohydrate 46.6, Fiber 1.9, Sugar 33.3, Protein 6.7

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