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English Toffee Cappuccino Pie

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By Pillsbury Kitchens
Updated Feb 22, 2011
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Impressive, but easy! This pie recipe starts with the ease of refrigerated cookie dough and combines the best of toffee, chocolate and cappuccino flavors. From Dawn Onuffer, Bake-Off® Monthly Challenge.

English Toffee Cappuccino Pie

  • Prep Time 15 min
  • Total 2 hr 50 min
  • Ingredients 7
  • Servings 8
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Ingredients

Crust

Filling

  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup powdered sugar
  • 3 tablespoons English toffee cappuccino instant hot drink mix
  • 4 tablespoons chocolate-flavor syrup
  • 1 container (8 oz) frozen whipped topping, thawed (3 cups)
  • 1/2 cup toffee bits

Instructions

  • Step 
    1
    Heat oven to 350°F. Lightly grease bottom only of 9-inch glass pie plate with shortening. Press 3/4 of the cookie dough in bottom and up side of pie plate to make crust. Bake 15 to 17 minutes or until golden brown. Cool completely, about 1 hour.
  • Step 
    2
    Meanwhile, shape remaining cookie dough into 1/2-inch balls. Place on ungreased cookie sheet 2 inches apart. Bake 6 to 8 minutes or until golden brown. Cool 5 minutes. Remove from cookie sheet. Cool completely.
  • Step 
    3
    In large bowl with electric mixer, beat cream cheese, powdered sugar, instant drink mix and 2 tablespoons of the chocolate syrup on medium speed until smooth. Fold in whipped topping and 6 tablespoons of the toffee bits. Spoon into cooled cookie crust. Top with baked cookies and remaining toffee bits. Drizzle with remaining 2 tablespoons chocolate syrup. Refrigerate at least 1 hour until chilled before serving. Cover and refrigerate any remaining pie.

Nutrition

590 Calories
35g Total Fat
4g Protein
66g Total Carbohydrate
46g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
590
Calories from Fat
310
Total Fat
35g
53%
Saturated Fat
18g
89%
Trans Fat
3 1/2g
Cholesterol
40mg
14%
Sodium
310mg
13%
Potassium
65mg
2%
Total Carbohydrate
66g
22%
Dietary Fiber
0g
0%
Sugars
46g
Protein
4g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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