Coffee Toffee Crunch a Bunch Pie Recipe

National Pie Championship, part of the food festival the Great American Pie festival, features professional, amateur and junior chefs competing for prizes and bragging rights.

Coffee Toffee Crunch a Bunch Pie won Best of Sho in the Professional Division of the 2012 National Pie Championships, part of the Great American Pie Festival.

Coffee Toffee Crunch a Bunch Pie won Best of Sho in the Professional Division of the 2012 National Pie Championships, part of the Great American Pie Festival.

courtesy American Pie Council

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Susan Boyle, DeBary, Florida, won Best of Show in Professional Division of the 2012 National Pie Championships, sponsored by the American Pie Council and Crisco.

Main Article: Food Festival Spotlights National Pie Championships 

Coffee Toffee Crunch a Bunch Pie

Crust:

1 1/2 cups graham cracker crumbs

1/2 cup sugar

1/2 cup unsalted butter, melted

1 bar melted toffee crunch milk chocolate bar

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.

 

Filling:

1 large box vanilla pudding mix

2 cups heavy whipping cream

1/2 cup half and half

1/2 cup strong coffee

1 teaspoon caramel flavoring

5 crushed English toffee bars

1/2 cup caramel ice cream topping

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.

 

Garnish:

2 cups heavy whipping cream

1/2 cup sugar

Crushed or whole toffee bars

Whip cream and sugar until stiff. Decorate pie as desired with whipped cream and toffee bars.