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    You are in: Home / Recipes / Coffee Toffee Crunch-A-Bunch Pie Recipe
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    Coffee Toffee Crunch-A-Bunch Pie

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 10 mins

    8 hrs

    10 mins

    gailanng's Note:

    Susan Boyle won Best of Show in Professional Division of the 2012 National Pie Championships by the American Pie Council for her Coffee Toffee Crunch a Bunch Pie. Chill time is part of prep time.

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    Units: US | Metric




    • 2 cups whipping cream
    • 1/2 cup sugar
    • chocolate-covered english toffee bar (crushed or chunked)


    1. 1
      For the Crust; Combine crumbs and sugar. Slowly add butter and mix well. Press into bottom and sides of pie plate. Preheat oven to 400 degrees. Bake for 8 to 10 minutes. Let cool. Once cool, brush melted toffee crunch milk chocolate bar on bottom and sides of crust before filling.
    2. 2
      For the Filling: Whip pudding mix, half and half, heavy whipping cream, coffee, and caramel flavoring until creamy but firm. Fold in by hand the crushed toffee bars. Refrigerate for about 15 minutes. Spoon 1/2 cup caramel topping on bottom of pie crust that has been brushed with melted chocolate. Spoon filling on top of caramel layer. Return to refrigerator for 6 to 8 hours.
    3. 3
      For the Topping: Whip cream and sugar until stiff. Decorate pie as desired with whipped cream and toffee bars.

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    Nutritional Facts for Coffee Toffee Crunch-A-Bunch Pie

    Serving Size: 1 (274 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 983.7
    Calories from Fat 620
    Total Fat 68.9 g
    Saturated Fat 41.9 g
    Cholesterol 214.4 mg
    Sodium 401.9 mg
    Total Carbohydrate 90.7 g
    Dietary Fiber 1.2 g
    Sugars 62.7 g
    Protein 5.7 g

    The following items or measurements are not included:

    caramel flavoring

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