Ingredients
CRUST
12 Pepperidge Farm Milano double chocolate cookies, finely ground
8 chocolate sandwich cookies, finely ground
Melted butter
12 oz Guittard 66% Organic wafers
2/3 cup heavy whipping cream
1/3 cup chopped candied pecans
CHOCOLATE MOCHA TOFFEE LAYER
Remaining chocolate ganache (reserve 2 tablespoons)
1½ cup heavy whipping cream
1-2 teaspoons coffee extract
½ cup toffee bits
WHITE CHOCOLATE TOPPING
1 8-ounce package cream cheese, softened
1/3 cup powdered sugar
2 tablespoons white chocolate liqueur
6 ounces Guittard white chocolate chips, melted
1 cup heavy whipping cream, stiffly beaten
Directions
CRUST
Combine the cookie crumbs and enough butter so texture is like wet sand, and press into a 9 ½ inch deep pie pan. Bake at 350 degrees 8 minutes. Remove from oven and cool.
In small saucepan heat the whipping cream to simmer. Stir in chocolate and stir until smooth (this is ganache). Pour 1/2 cup over bottom of prepared crust and sprinkle with nuts. Set aside.
CHOCOLATE MOCHA TOFFEE LAYER
In a large mixing bowl beat the whipping cream until soft peaks. Fold ½ into chocolate mixture. Beat remaining until slightly stiffer. Fold into chocolate mixture. Fold in toffee bits. Spread over first layer.
WHITE CHOCOLATE TOPPING
In a medium mixing bowl, beat the cream cheese and sugar until fluffy. Blend in liqueur. Add melted chocolate, beating on low speed until blended. Fold in whipped cream. Drizzle the reserved 2 tablespoons ganache over center of pie. Decoratively pipe the white chocolate layer over around edge of pie.