DOUBLE CHOCOLATE CARAMEL MACCHIATO PIE

DOUBLE CHOCOLATE CARAMEL MACCHIATO PIE

I’m going to admit that I’m a little bit of a caffeine junky, and a good cup of coffee is a bit indispensable to keep the day running smoothly.  We coffee drinkers have our own poison of choice, and a special way of drinking it.  I know a lot of coffee drinkers, and they all grab their “cup of jo” differently.  There’s the die-hards with their black coffee, those that need to lighten it up with cream, milk, or sweetener, those that go straight for the throat with a strong brewed espresso, or the truly sophisticated connoisseur who dives for the lattes and cappuccinos.  However you take your java, take a step out of your routine and try an amazing little concoction of coffee, cream, and chocolate that’s similar to a favorite drink from a famous coffee chain:  The Double Chocolate Caramel Macchiato Pie.

DOUBLE CHOCOLATE CARAMEL MACCHIATO PIE:

Crust:

·         10 -12 Cinnamon Sugar Graham Crackers

·         3 Tbs. Brown Sugar

·         5 ½ Tbs. Butter, Melted

Filling:

·         8 Oz. Package of Philadelphia Cream Cheese, Room Temperature

·         4 Oz. Dark Chocolate, Bar or Chips

·         ¼ Cup Strong Coffee or Espresso, COLD

·         4 Oz. Milk Chocolate, Bar or Chips

·         ¾ Cup Caramel Sundae Topping

·         3 Tbs. Corn Starch

·         2/3 Cup Powdered Sugar

·         2 ½ Cups Whipped Topping

·         1 Tbs. Water

·         Chocolate Shavings, Cinnamon, or Cocoa Powder For Garnish

FOR THE CRUST:

Preheat oven to 350 degrees.  Crush graham crackers in a food processor.  Mix crumbs, brown sugar, and melted butter.  Press into a 9-inch pie plate.  Bake for 10 minutes.  Cool completely before filling.

FILLING:

For the Bottom Layer:

Beat 4 Oz. of cream cheese until smooth.  Add 1/3 cup powdered sugar and mix well.  Add ½ Cup whipped topping and mix well.  Melt dark chocolate in microwave, about 1 minute.  Mix chocolate into cream cheese mixture.  Mix in cold coffee.  Spread mixture into pie crust and freeze until firm.

For the Second Layer:

Stir together corn starch and water.  Microwave ½ cup caramel topping for 45 seconds.  Stir together caramel and corn starch mixture.  Return to microwave for 1 minute or until thickened.  Spread over dark chocolate layer.  Return to freezer until firm.

For the Third Layer:

Beat remaining 4 Oz. Cream Cheese until smooth.  Add 1/3 cup powdered sugar and mix well.  Add ½ Cup whipped topping and mix well.  Melt milk chocolate in microwave, about 1 minute.  Mix chocolate into cream cheese mixture.  Spread over caramel layer.  Freeze until firm.

For the Top Layer:

Microwave ¼ Cup caramel topping for 15 seconds.  Allow to cool, but not set.  Stir into remaining 1 ½ Cups of Cool Whip.  Spread over milk chocolate layer.  Refrigerate for 4 hours or overnight.

Garnish with sprinkled cinnamon, cocoa powder, and chocolate shavings.