English Toffee Cappuccino Pie

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.

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Servings 8

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( 11 ) Ratings

11 Ratings

5 Stars 15%

4 Stars 15%

3 Stars

2 Stars 15%

1 Stars

Member Reviews ( 6 )

689c408f-ba65-44a6-99db-05b372a39722

ingredients 7
Prep Time 15 min
Total Time 2 hr 50 min

Ingredients

Crust

1: roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies

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

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Directions

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.
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.
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 Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 590
Calories from Fat: 310),

% Daily Value

Total Fat: 35g; 35%
(Saturated Fat 18g, 18% Trans Fat 3 1/2g 3 1/2% ),
Cholesterol: 40mg; 40%;
Sodium: 310mg; 310%;
Total Carbohydrate: 66g; 66%
(Dietary Fiber 0g 0% Sugars 46g 46% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 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 Choices:

4 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

Glitterangel

report Posted May. 5, 2012 12:35 PM

I make desserts for a little restaurant in my small town, and this one was a huge hit! I will definitely be making this one again and again!

lizabethsann1

report Posted Mar. 20, 2012 9:39 AM

This is awesome family loved it and so easy. Will make again. This is a pie, if you are worried about calories join a vegetable website!

Babyblue3421

report Posted Oct. 20, 2011 9:33 PM

This pie is soooo good, I highly recommend it

ToriLee

report Posted Aug. 10, 2011 11:43 AM

Oops! forgot to click on the stars!!

ToriLee

report Posted Aug. 10, 2011 11:42 AM

Why do people review a recipe they have never made??? I made this pie this past weekend and it was gobbled all up. This recipe is a keeper and I will definitely make again!