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