Coffee infuses a bit of sophistication to the rich, sweet flavor of this pie. The toffee and cookie crumb crust add a lovely crunch, which intermingles perfectly with the smooth coffee cream filling and sophisticated Kahlúa Whipped Cream topping.
Recipe information
Yield
Makes one 9-inch pie, 6 to 8 slices (level: moderate)
Ingredients
Crust
Filling
Garnish
Preparation
Step 1
To prepare the filling, in a medium saucepan, combine the flour, salt, and sugar. Add the coffee, milk, and espresso, and mix well. Place the mixture over medium heat and stir constantly for 4 to 5 minutes, or until the mixture has thickened. Place the egg yolks in a small bowl and stir in 1 tablespoon of the heated coffee mixture. Pour the egg yolk mixture into the coffee mixture and simmer for 3 to 4 minutes, stirring constantly. Add the butter and continue stirring until it has thoroughly melted and incorporated into the filling. Remove the saucepan from the heat and stir in 1/2 cup of the chopped Heath bar.
Step 2
To assemble the pie, sprinkle the remaining 1/4 cup Heath bar across the bottom of the Oreo crust. Pour in the coffee cream filling, spreading it evenly across the candy. Place the pie in the refrigerator for at least 3 hours until cooled.
Step 3
When ready to serve, remove the pie from the refrigerator and evenly distribute the Kahlúa whipped cream across the top of the pie. If you choose, use a pastry bag to pipe the whipped cream or offset spatula to spread it to create a more finished look.
Step 4
Coffee–Heath Bar Crunch Pie should be served cold. It can be stored in the refrigerator for up to 2 days.
