This one is for Katie, my sister.
Oh, my sister.
This was her the other day --
"I don't really like pie."
And this was me --
"I take this as a challenge."
(Actually, the first thing I said was -- "Nooooooo!!!" But I hate doing that reptitive "o" thing and all those exclamation points.)
I had to come up with a pie she could go for.
Katie likes coffee and crunchy things and Oreo crusts.
Plus, she vetoed fruit and traditional pie crusts (nooooo!!!!).
I remembered making a toffee tiramisu a few years ago and kind of reworked that coffee-fueled idea into a pie pan with three layers of crunch:
the Oreo crust, a layer of chopped Heath on the bottom and a whole lot of English toffee over the top.
The coffee filling is cool and creamy, with just the right amount of sweet, while the chocolate compliments (rather than overwhelms) the coffee flavor.
And that super-crunchy English toffee -- it marries perfectly with the coffee cream.
This is an awesome after-dinner dessert.
It makes for a very nice late-night dessert, as well...especially if you're looking to stay up a little late.
Coffee Toffee Crunch Pie
for the crust
- 24 Oreos
- 4 tablespoons unsalted butter, melted
Lightly butter a 9-inch pie pan (I used a deep dish, but a normal pan will work as well).
Crush Oreos into fine crumbs (it's ok it there are tiny cookie chunks, too).
Pour into a large bowl and add melted butter. Combine cookies and butter completely.
Press mixture into bottom and up sides of pie pan. Chill in freezer for at least 20 minutes.
for the filling
- 2 tablespoons hot water
- 2 tablespoons instant coffee
- 1 cup heavy whipping cream
- 4 oz. cream cheese, at room temperature
- 1/2 cup + 1 tablespoon granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 cup chopped dark chocolate or dark choc. chips, melted and cooled
- fine sea salt
- 1 cup well-chopped Heath bars, divided
- 2 tablespoons chopped dark chocolate or dark choc. chips
In small bowl, combine hot water and instant coffee until granules are completely dissolved. Place in freezer for 5 to 10 minutes to cool.
In large bowl, beat whipping cream on high until medium-firm peaks are achieved. Place bowl in refrigerator while preparing the rest of the filling.
In another large bowl, beat cream cheese (you can use the same mixer -- no need to clean the beaters!) until light and creamy, about 1 minute.
Add sugar and beat until creamy, about 2 minutes.
Add two or three dashs of the sea salt, vanilla, cooled coffee mixture and cooled melted chocolate to the cream cheese mixture. Beat until well-combined, about 1 minute.
Fold the whipped cream into the cream cheese mixture until there are no streaks of white and the mixture is uniform in color.
Remove crust from freezer. Spread 1/3 cup of the chopped Heath evenly over bottom of the crust. Spoon coffee cream mixture over crust/chopped Heath and spread evenly across the pan.
Chill in refrigerator for at least 4 hours or overnight.
For the topping, melt the 2 tablespoons of dark chocolate and allow to cool slightly.
Top pie with remaining 2/3 cup chopped Heath and drizzle/splatter melted chocolate over the top.
Note: As over the top as this sounds, we even tried this alongside a little chocolate ice cream -- wow.