A non traditional pie but each mouthful is so fabulous it’s like a vacation for your taste buds.
1 1/2 tablespoons instant espresso or coffee granules
3/4 cup warm water
1 (10.75-ounce) frozen pound cake, thawed
1 (8-ounce) package mascarpone or cream cheese, softened 1/2 cup powdered sugar
1/2 cup chocolate syrup
1 (12-ounce) container frozen whipped topping, thawed and divided
2 (1.4-ounce) English toffee candy bars, coarsely chopped
Stir together coffee and warm water until coffee is dissolved. Cool. Cut cake into 14 slices. Cut each slice in half diagonally. Place triangles in bottom and up sides of a 9-inch deep-dish pie plate. Drizzle coffee mixture over cake. In a large mixing bowl beat the mascarpone cheese, sugar, and chocolate syrup until the mixture is smooth. Add 2 1/2 cups whipped topping, and beat the mixture until it’s light and fluffy. Spread cheese mixture evenly over cake. Dollop remaining whipped topping around edges of pie. Sprinkle the top of the pie with the candy pieces. Chill for 6 to 8 hours. Makes 1 pie. Cut thin slices, this is a really rich pie.