SALTED CARAMEL MOCHA CRUNCH PIE 2012 Amateur Open CRUST 2 Tbsp butter 1/4 cup light corn syrup 1 cup semisweet chocolate chips 2 cups crispy rice cereal 1/4 cup high quality caramel 2 Tbsp toffee bits In a medium saucepan, combine the butter, corn syrup, and chocolate chips until melted. Stir in rice cereal. Spray a 9-inch pie dish with nonstick spray. Press over bottom and up sides, pressing with the back of a spoon. Drizzle bottom of crust with caramel and then sprinkle with toffee bits. Refrigerate while preparing filling. FILLING 3/4 cup cappuccino chips 1/2 cup semisweet chocolate chips 1 3/4 cups heavy whipping cream, divided 8oz pkg cream cheese, softened 1/2 cup powdered sugar 1 tsp vanilla In a medium saucepan, combine the cappuccino chips, chocolate chips, and 1/3 cup heavy cream. Heat until chocolate is melted. Cool. In a medium mixing bowl, beat the cream cheese and powdered sugar until fluffy. Blend in melted chocolate mixture and vanilla. Beat the remaining whipping cream until stiff and then fold into chocolate mixture. Fill pie crust, smoothing top. TOPPING AND GARNISH 1 cup high quality caramel sauce, divided 1 1/4 cups heavy whipping cream 1/2 cup shaved chocolate 1/2 tsp Fleur de sel salt Spread 3/4 cup of the caramel over top of pie. Beat the whipping cream and remaining 1/4 cup caramel until stiff. Fold in shaved chocolate. Decoratively pipe around edge of pie. Just before serving, sprinkle salt over caramel.