Refrigerated crust makes this pie recipe easy, filled with a double layer of caramel and chocolate cream, and a faint whisper of coffee.


  • 1 Pillsbury® refrigerated pie crust, softened as directed on box
  • 1 package (8 oz) cream cheese, softened
  • 1/3 cup caramel topping
  • 1/2 cup powdered sugar
  • 1 tablespoon instant coffee granules
  • 1 tablespoon hot water
  • 1 Cup Cold milk
  • 1 box (4-serving size) chocolate instant pudding and pie filling mix
  • 1 container (8 oz) frozen whipped topping, thawed (3 cups)
  • 2 bars (1.4 oz each) chocolate-covered English toffee candy, coarsely chopped
  • Additional caramel topping


  • Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Cool completely, about 30 minutes.
  • In small bowl with electric mixer, beat cream cheese, 1/3 cup caramel topping and the powdered sugar on medium speed until smooth. Spread in cooled pie crust.
  • In 1-cup measuring cup, dissolve instant coffee in 1 tablespoon hot water. Add enough cold milk to make 1 cup liquid; pour into large bowl. Add pudding mix; beat with whisk until smooth. Stir in 1 1/2 cups whipped topping. Spread over caramel layer. Cover with plastic wrap; refrigerate at least 2 hours to chill.
  • Before serving, remove plastic wrap and spread remaining whipped topping over top of pie. Drizzle with additional caramel topping. Sprinkle with chopped candy. Cover and refrigerate any remaining pie.