CoffeeHeath Bar Crunch Pie

• 1 prebaked 9-inch Oreo Cookie Crust (page 11)
• 1/4 cup unbleached all-purpose 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
• 2 cups Kahlua Whipped Cream (page 194) or 2 cups Whipped Cream (page 193) depending on preference

1. To prepare the filling, in a medium saucepan, combine the flour, salt, and sugar.
2. Add the coffee, milk, and espresso, and mix well.
3. Place the mixture over medium heat and stir constantly for 4 to 5 minutes, or until the mixture has thickened.
4. Place the egg yolks in a small bowl and stir in 1 tablespoon of the heated coffee mixture.
5. Pour the egg yolk mixture into the coffee mixture and simmer for 3 to 4 minutes, stirring constantly.
6. Add the butter and continue stirring until it has thoroughly melted and incorporated into the filling.
7. Remove the saucepan from the heat and stir in 1/2 cup of the chopped Heath bar.
8. To assemble the pie, sprinkle the remaining 1/4 cup Heath bar across the bottom of the Oreo crust.
9. Pour in the coffee cream filling, spreading it evenly across the candy.
10. Place the pie in the refrigerator for at least 3 hours until cooled.
11. When ready to serve, remove the pie from the refrigerator and evenly distribute the Kahlua whipped cream across the top of the pie.
12. If you choose, use a pastry bag to pipe the whipped cream or offset spatula to spread it to create a more finished look.
13. CoffeeHeath Bar Crunch Pie should be served cold.
14. It can be stored in the refrigerator for up to 2 days.

crust, flour, salt, sugar, coffee, milk, espresso, egg yolks, unsalted butter, kahlua

Taken from www.epicurious.com/recipes/food/views/coffee-heath-bar-crunch-pie-390412 (may not work)