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English Toffee Cappuccino Pie

(12)
  6 reviews
  • 15 min prep time
  • 2 hr 50 min total time
  • 7 ingredients
  • 8 servings
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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.

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

Steps

  • 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.
  • 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.
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