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Sea Salt Caramel Butterscotch Crunch Pie

Recipe By: Patricia Lapiezo
Year Submitted: 2015
Winner First Place

Ingredients

1st Place Cream Cheese

CRUST
Pepperidge Farms Dulce de Leche cookies, finely ground to equal 1½ cups
Melted butter

FILLING
1/3 cup semisweet chocolate chips
2/3 cup butterscotch chips

2 8-oz. pkgs. cream cheese, softened
½ cup powdered sugar
1/2 tsp. vanilla
2 ½ cups heavy cream, whipped
1/2 cup salted caramel sauce
1/2 cup toffee bits
Sea salt

TOPPING
½ cup salted caramel
1¼ cups heavy cream
2 Tbsp. brown sugar
Sea salt
Toffee bits

Directions

CRUST

Combine crumbs and enough butter to have cookies the texture of wet sand. Press into 9-inch pie pan. Bake at 350 degrees for 8 minutes. Remove from oven and cool while preparing filling.

FILLING
Melt the chocolate chips and butterscotch chips together. Stir to combine.

In a large bowl, beat the cream cheese with the powdered sugar until smooth. Blend in the melted chips until smooth. Divide cream cheese batter in half. Into one half, blend in melted chips and toffee bits. Fold in one-half of the whipped cream. To the other half beat in ½ cup caramel and fold in remaining whipped cream. Alternately drop spoonfuls of each filling into the prepared crust covering bottom of pie; run a knife through to marble. Repeat until all the filling is used.

TOPPING
In a mixing bowl, beat the cream and brown sugar until stiff. Spread the caramel over top of pie to within 1 inch of sides. Decoratively pipe a whipped cream border around edge of pie and sprinkle with toffee bits. Just before serving, lightly sprinkle sea salt over top of caramel.