One of my first entries in the National Pie Championship was this impressive pie with coffee flavor and cool chocolate curls on top. —Amy Mills, Sebring, Florida
Dark Chocolate-Caramel Macchiato Pie
Watch How to Make Dark Chocolate-Caramel Macchiato Pie
Ingredients
- 8 undipped biscotti (about 6 ounces)
- 1/4 cup butter, melted
- filling and topping:
- 1 package (8 ounces) softened cream cheese, divided
- 4 ounces dark chocolate candy bar, melted
- 1/4 cup strong brewed coffee, cooled
- 1 carton (12 ounces) frozen whipped topping, thawed, divided
- 4 ounces milk chocolate, melted
- 1/4 cup caramel sundae syrup
- Shaved chocolate
- Additional caramel syrup, optional
Directions
- Preheat oven to 350°. Pulse biscotti in a food processor until fine crumbs form (about 1-1/4 cups). Add butter; pulse until blended. Press onto bottom and up side of a greased 9-in. pie plate. Bake until lightly browned, 8-10 minutes. Cool on a wire rack.
- Beat 4 ounces cream cheese until creamy. Gradually beat in melted dark chocolate and coffee until blended. Fold in 3/4 cup whipped topping. Spread in crust. Freeze until set, about 30 minutes.
- Beat remaining cream cheese until creamy. Gradually beat in melted milk chocolate until blended. Fold in 3/4 cup whipped topping. Spread over first layer. Freeze until set, about 30 minutes.
- Place remaining whipped topping in a large bowl; fold in caramel syrup. Spread over pie; top with shaved chocolate. Refrigerate until serving. If desired, drizzle with additional caramel syrup before serving.
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