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Coffee-Heath Bar Crunch Pie

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“Coffee infuses a bit of sophistication to the rich, sweet flavor of this pie,” Michele Stuart writes in “Perfect Pies: The Best Sweet and Savory Recipes from America’s Pie-baking Champion” (Ballatine Books, $25). “The toffee and cookie crumb crust add a lovely crunch, which intermingles perfectly with the smooth coffee cream fillingĀ  and sophisticated Kahlua whipped cream topping.”

Or, you could say that the best of the high-profile candy bars, Heath, makes this pie a brilliant treat that is showcase by the supporting players of coffee and Kahlua whipped cream.

Either way, your taste buds will be the winner.

Coffee-Heath Bar Crunch Pie

1 (9-inch) Oreo Cookie Crust

Filling:
1/4 cup flour
1/8 teaspoon salt
2/3 cup sugar
1 cup strong brewed coffee
1 cup whole milk
1 ounce espresso (1 shot)
2 large egg yolks, beaten
2 tablespoons unsalted butter
3/4 cup chopped Heath bar, divided use

2 cups Kahlua whipped cream or 2 cups whipped cream, depending on preference

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 theĀ  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.

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.

When ready to serve, remove the pie from the refrigerator and evenly distribute the Kahlua 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.

Coffee-Heath Bar Crunch Pie should be served cold. It can be stored in the refrigerator for up to 2 days.

Makes 1 pie.

Adapted from “Perfect Pies” by Michele Stuart

 

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2 Responses to “Coffee-Heath Bar Crunch Pie”

  1. Judy Baum says:

    I want that cookbook!

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