Total Time
8hrs 10mins
Prep 8 hrs
Cook 10 mins

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.

Ingredients Nutrition

  • Crust

  • 354.88 ml graham cracker crumbs
  • 118.29 ml sugar
  • 118.29 ml unsalted butter, melted
  • 42.52 g bar melted toffee crunch milk chocolate candy bars
  • Filling

  • 145.14 g box vanilla pudding mix
  • 473.18 ml heavy whipping cream
  • 118.29 ml half-and-half
  • 118.29 ml strong coffee
  • 4.92 ml caramel flavoring
  • 5 (212.62 g) crushed english chocolate-covered english toffee bars
  • 118.29 ml caramel ice cream topping
  • Garnish

  • 473.18 ml whipping cream
  • 118.29 ml sugar
  • chocolate-covered english toffee bar (crushed or chunked)

Directions

  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. 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. For the Topping: Whip cream and sugar until stiff. Decorate pie as desired with whipped cream and toffee bars.