Toffee Mocha Pie

15 oz Pkg Pillsbury -Refrigerated Pie Crusts

Heat oven to 450 degrees. Prepare pie crust according to package
directions for one crust baked shell using 9″ pie pan (Refrigerate
remaining crust for a later use). Bake for 9 to 11 minutes or until
lightly browned. Cool completely. Toffee Caramel Layer: In medium
saucepan, combine caramels, 1/2 c whipping cream and butter; cook and
stir over low heat until caramels are melted and mixture is smooth.
Immediately spoon into bottom of baked crust. Sprinkle with 1/2 c
brickle chips. Refrigerate 1 hour or until firm. Coffee Cream Cheese
Layer: In small bowl, beat cream cheese, 1/2 c powdered sugar and 1 t
coffee granules until well blended. Spread over cooled toffee caramel
layer. Refrigerate. Chocolate Cream Layer: In small saucepan,
combine chocolate and water; cook and stir over low heat until
chocolate is melted and smooth. Cool to room temperature; stir in
vanilla. In medium bowl, beat 1 1/4 c whipping cream and 1 T
powdered sugar until stiff peaks form. Fold in cooled chocolate
mixture. Spread over coffee cream cheese layer. Refrigerate 1 hour
or until firm. Coffee Cream Layer: In small bowl, beat 3/4 c whipping
cream, 1 T powdered sugar and 1 t coffee granules until stiff peaks
form. Pipe or spoon over pie. Sprinkle with 1/2 c brickle chips.
Just before serving, garnish with toffee candy bars. Store in
refrigerator. Per serving: 730 calories, 6 g protein, 59 g
carbohydrate, 54 g fat, 145 mg cholesterol, 340 mg sodium. From the
36th Pillsbury Bake Off, by Kristen Crowley, Santa Rosa CA. From:
Terri Woltmon Date: 05 May 94

Yields
8 servings