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Mo-Carameluscious Pie

Refrigerated crust makes this pie recipe easy, filled with a double layer of caramel and chocolate cream, and a faint whisper of coffee. From Renee Douglas, Bake-Off® Monthly Challenge.

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  • prep time 15 min
  • total time 2 hr 55 min
  • ingredients 11
  • servings 8
 

Ingredients

Crust

1
Pillsbury® refrigerated pie crust, softened as directed on box

Filling

1
package (8 oz) cream cheese, softened
1/3
cup caramel topping
1/2
cup powdered sugar
1
tablespoon instant coffee granules
1
tablespoon hot water
Cold milk (almost 1 cup)
1
box (4-serving size) chocolate instant pudding and pie filling mix
1
container (8 oz) frozen whipped topping, thawed (3 cups)
Additional caramel topping
2
bars (1.4 oz each) chocolate-covered English toffee candy, coarsely chopped

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Cool completely, about 30 minutes.
  • 2 In small bowl with electric mixer, beat cream cheese, 1/3 cup caramel topping and the powdered sugar on medium speed until smooth. Spread in cooled pie crust.
  • 3 In 1-cup measuring cup, dissolve instant coffee in 1 tablespoon hot water. Add enough cold milk to make 1 cup liquid; pour into large bowl. Add pudding mix; beat with whisk until smooth. Stir in 1 1/2 cups whipped topping. Spread over caramel layer. Cover with plastic wrap; refrigerate at least 2 hours to chill.
  • 4 Before serving, remove plastic wrap and spread remaining whipped topping over top of pie. Drizzle with additional caramel topping. Sprinkle with chopped candy. Cover and refrigerate any remaining pie.
  • 1 Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Cool completely, about 30 minutes.
  • 2 In small bowl with electric mixer, beat cream cheese, 1/3 cup caramel topping and the powdered sugar on medium speed until smooth. Spread in cooled pie crust.
  • 3 In 1-cup measuring cup, dissolve instant coffee in 1 tablespoon hot water. Add enough cold milk to make 1 cup liquid; pour into large bowl. Add pudding mix; beat with whisk until smooth. Stir in 1 1/2 cups whipped topping. Spread over caramel layer. Cover with plastic wrap; refrigerate at least 2 hours to chill.
  • 4 Before serving, remove plastic wrap and spread remaining whipped topping over top of pie. Drizzle with additional caramel topping. Sprinkle with chopped candy. Cover and refrigerate any remaining pie.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
480
(
Calories from Fat
230),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
15g,
15%
Trans Fat
0g
0%
),
Cholesterol
40mg
40%;
Sodium
500mg
500%;
Total Carbohydrate
59g
59%
(Dietary Fiber
1g
1%
  Sugars
37g
37%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
10%;
Iron
2%;
Exchanges:
1 1/2 Starch; 0 Fruit; 2 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; 5 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.