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
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
-
Step1Heat 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.
-
Step2Meanwhile, 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.
-
Step3In 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
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