Best 9 Caramel Drizzled Butterscotch Toffee Crunch Pie Recipes

CARAMEL DRIZZLED BUTTERSCOTCH TOFFEE CRUNCH PIE

Steps:

• In large bowl, beat cream cheese, 1 tablespoon milk, and sugar.
• Gently stir in half of the whipped topping and spread evenly over crust.
• Sprinkle half of the crushed toffee bars over cream cheese mixture.
• Pour 2 cups milk in large bowl. Add pudding mixes; beat with wire whisk until smooth (mixture will be thick).
• Pour over crushed toffee bits. Sprinkle remaining toffee bits evenly over pudding mix.
• Chill for 4 hours before serving.
• Spread remaining whipped topping on pie. Drizzle caramel ice cream topping over pie.
• If desired, you can crush more toffee bars and sprinkle over caramel topping.

CARAMEL NUT CRUNCH PIE

Steps:

• Preheat oven to 375°. Mix cookie crumbs and peanuts; stir in butter. Press onto bottom and up sides of a greased 9-in. pie plate. Bake until set, 10-12 minutes. Cool on a wire rack., Fold candy bars into ice cream; spread into prepared crust. Drizzle with caramel and fudge toppings. Loosely cover and freeze until firm, at least 8 hours. If not serving right away, cover securely after it's frozen firm. If desired, drizzle with additional caramel and fudge toppings before serving.

FREEZER CARAMEL DRIZZLE PIE

Steps:

• Place butter in a medium skillet and melt over medium heat. Add coconut and pecans, stirring to coat. Saute until coconut and pecans are lightly toasted, about 5 minutes. Set aside.
• In a large mixing bowl, whip together condensed milk and cream cheese until fluffy. Fold in whipped topping. Spoon 1/4 of cream cheese mixture into each graham cracker crust. Drizzle each with 1/4 of caramel topping. Repeat layers with remaining cream cheese mixture and caramel. Top each pie with coconut and pecan mixture. Freeze overnight.

TOFFEE BAR CRUNCH PIE

Steps:

• Spread dessert topping on bottom of crust.
• Pour milk into large bowl.
• Add pudding mix.
• Beat with wire whisk 2 minutes.
• Let stand 5 minutes.
• Stir in cool-whip and chopped toffee bars.
• Spoon into crust.
• Freeze 4 hours or until set.
• Let stand at room temperature 15 minutes or until pie can be sliced easily.
• Garnish as desired.
• Store any leftovers in freezer.

TOFFEE CRUNCH CARAMEL CHEESECAKE

Steps:

• For gingersnap crust:.
• Preheat oven to 350°F Spray bottom of 9-inch springform pan with 2 1/2-inch-high sides with nonstick spray.
• Stir ground cookies, butter, and sugar in medium bowl until moist clumps form.
• Press cookie mixture firmly onto bottom of prepared pan.
• Wrap outside of pan with 3 layers of heavy-duty foil.
• Bake crust until firm and beginning to darken, about 14 minutes.
• Cool crust.
• Maintain oven temperature.
• For cheesecake:.
• Beat cream cheese and sugar in large bowl until smooth.
• Beat in butter, then eggs, 1 at a time, until just blended.
• Beat in vanilla.
• Pour batter over crust in pan.
• Place springform pan in large roasting pan.
• Add enough hot water to come halfway up sides of springform pan.
• Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes.
• Remove pan from water; remove foil.
• Place hot cheesecake uncovered in refrigerator overnight.
• For caramel topping:.
• Stir sugar, water, and lemon juice in large saucepan over medium heat until sugar dissolves.
• Increase heat; boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes.
• Add cream (mixture will bubble).
• Reduce heat to medium-low.
• Simmer until reduced to 1 1/4 cups, stirring occasionally, about 8 minutes.
• Chill until thickened but still pourable, about 15 minutes.
• Spoon caramel over top of cake just to edges (do not allow caramel to drip down sides).
• Garnish top edges with chopped English toffee.
• Chill at least 2 hours and up to 6 hours.
• Run knife around pan sides to loosen cake; release pan sides.

BUTTERSCOTCH PIE

Steps:

• Combine sugar, flour and salt in top of a double boiler.
• Heat milk and slowly stir in flour and sugar. Cook over boiling water until mixture begins to thicken.
• Beat egg yolks in small bowl and stir 1 cup of hot mixture into eggs so the eggs do not scramble.
• Stir egg mixture to double boiler and add butter. Cook until thick and pour into shell.
• Serve with whipped cream if desired.

CARAMEL CRUNCH

Steps:

• Make the caramel crunch: Line a rimmed baking sheet with a nonstick baking mat; set aside. In a small saucepan, combine sugar and 1 1/2 tablespoons water; mixture should look like wet sand. Place saucepan over medium-high heat and cook until sugar is dark amber in color. Immediately pour caramel onto prepared baking sheet; let cool completely.
• Crack cooled caramel into large pieces and place in a resealable plastic bag. Crush into tiny pieces using a rolling pin; you should have a scant 1/2 cup of caramel crunch.

CHOCOLATE-CARAMEL CREAM PIE

Steps:

• On a lightly floured work surface, roll pate sucree to 1/8-inch thickness. Fit into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. Tuck overhang under dough so edges are flush with rim, and crimp edges. Lightly prick bottom of dough with a fork. Refrigerate for 30 minutes.
• Preheat oven to 350 degrees. Line dough with parchment, and fill with pie weights or dried beans. Bake until edges begin to look dry, 20 to 22 minutes. Carefully remove weights and parchment. Bake until crust is darker around edges and bottom looks dry, 10 to 12 minutes. Let cool completely on a wire rack. (Chocolate crust can be stored overnight.)
• Whisk together sugar, cornstarch, and salt in a small bowl. Heat milk and chocolate in a medium saucepan over medium-high heat, stirring occasionally, until chocolate melts.
• Whisk 1 cup hot milk mixture into sugar mixture until smooth. Whisk milk-sugar mixture into the remaining milk mixture in the saucepan. Cook over medium heat, stirring constantly, until bubbling and thick, 4 to 5 minutes total (about 2 minutes after it comes to a boil).
• Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan. Cook over medium heat, stirring constantly, until it just begins to bubble, 1 to 2 minutes.
• Remove from heat, and stir in vanilla. Let custard cool in saucepan on a wire rack, whisking occasionally, for about 10 minutes.
• Pour custard into chocolate crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours (or overnight).
• Spread caramel whipped cream over pie. Using a vegetable peeler, scrape chocolate block at a 45-degree angle to make a small mound of shavings, and sprinkle over whipped cream. Serve immediately, or refrigerate and serve within 2 hours.

CARAMEL TOFFEE ICE CREAM PIE

Steps:

• Preheat oven to 375°. In a small bowl, combine cracker crumbs and sugar; stir in egg white and butter. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Bake 6-8 minutes or until set. Cool completely on a wire rack., Spread 2-2/3 cups of frozen yogurt into the crust. Sprinkle with half of the toffee bits; drizzle with half of caramel. Layer with remaining yogurt, toffee and caramel topping. Cover and freeze 8 hours or overnight. Remove from the freezer 15 minutes before serving.