Toffee Crunch Pie Recipes

CARAMEL DRIZZLED BUTTERSCOTCH TOFFEE CRUNCH PIE

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

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

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.

COFFEE TOFFEE CRUNCH-A-BUNCH PIE

Steps:

• For the Crust; Combine crumbs and sugar. Slowly add butter and mix well. Press into bottom and sides of pie plate. Preheat oven to 400 degrees. Bake for 8 to 10 minutes. Let cool. Once cool, brush melted toffee crunch milk chocolate bar on bottom and sides of crust before filling.
• For the Filling: Whip pudding mix, half and half, heavy whipping cream, coffee, and caramel flavoring until creamy but firm. Fold in by hand the crushed toffee bars. Refrigerate for about 15 minutes. Spoon 1/2 cup caramel topping on bottom of pie crust that has been brushed with melted chocolate. Spoon filling on top of caramel layer. Return to refrigerator for 6 to 8 hours.
• For the Topping: Whip cream and sugar until stiff. Decorate pie as desired with whipped cream and toffee bars.

TOFFEE BAR CRUNCH PIE

Steps:

• 1. Spread caramel topping on the bottom of the crust.
• 2. Pour milk into a large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Let stand 5 minutes.
• 3. Stir in Cool Whip and chopped toffee bars. Spoon into crust.
• 4. Freeze 4 hours or until set.
• 5. Let stand at room temperature for 15 minutes. Garnish with mini toffee bars. Store leftover pie in freezer.