Mo-Carameluscious Pie

Prep 15 min
Total 2 hr 55 min
Servings 8

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Refrigerated crust makes this pie recipe easy, filled with a double layer of caramel and chocolate cream, and a faint whisper of coffee. From Renee Douglas, Bake-Off® Monthly Challenge. ...MORE + LESS -

Ingredients

1/2 box (1 crust) Pillsbury™ refrigerated pie crusts, softened as directed on box

1 pkg (250 g) cream cheese, softened

1/3 cup caramel topping

1/2 cup icing sugar

1 tablespoon instant coffee granules

1 tablespoon hot water

Cold milk (almost 1 cup)

1 box (4-serving size) chocolate instant pudding and pie filling mix

3 cups frozen whipped topping, thawed

Additional caramel topping

1 cup chocolate-covered English toffee candy, coarsely chopped (or candy of your choice)

Steps

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1

Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Cool completely, about 30 minutes.
2

In small bowl with electric mixer, beat cream cheese, 1/3 cup caramel topping and the icing sugar on medium speed until smooth. Spread in cooled pie crust.
3

In 1-cup measuring cup, dissolve instant coffee in 1 tablespoon hot water. Add enough cold milk to make 1 cup liquid; pour into large bowl. Add pudding mix; beat with whisk until smooth. Stir in 1 1/2 cups whipped topping. Spread over caramel layer. Cover with plastic wrap; refrigerate at least 2 hours to chill.
4

Before serving, remove plastic wrap and spread remaining whipped topping over top of pie. Drizzle with additional caramel topping. Sprinkle with chopped candy. Cover and refrigerate any remaining pie.