Recipe - Toffee Mocha Pie

9 Inch pie shell
TOFFEE CARAMEL LAYER
30 Caramels unwrapped
One half cup Whipping cream
3 tablespoon Butter or margarine
One half cup Chopped toffee candy bars
(Skor, Heath)
COFFEE CREAM CHEESE LAYER
8 ounce Pkg
One half cup Powdered sugar
1 teaspoon Instant coffee granules
Or crystals
CHOCOLATE CREAM LAYER
4 ounce Bar
Chopped
3 tablespoon Hot water
1 teaspoon Vanilla
1 One fourth cup Whipping cream
1 tablespoon Confectioner's sugar
COFFEE CREAM LAYER
Three fourths cup Whipping cream
1 tablespoon Powdered sugar
1 teaspoon Instant coffee granules
Or crystals
One half cup Chopped toffee bars
GARNISH, IF DESIRED
2 (1.4oz.)
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,
One half 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 One half c. chopped toffee bar. Refrigerate 1 hr.or
until firm.

In small bowl, beat cream cheese, One half 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 One fourth 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 Three fourths c. whipping cream, 1 T. powdered sugar, and 1 tsp. coffee
granules until stiff peaks form. Pipe or spoon over pie. Sprinkle with
One half c. toffee chips.

Just before serving, garnish with toffee candy bars. Store in fridge. You
will be universally loved by the masses!

Recipe By : Gizmowidge

From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 0800

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