Name: Coffee Ice Cream Pie
Prep time: 20 min
Total time: 4 h 30 min
Yield: 6 - 8 serving(s)
Ingredients: 34 speculaas cookies (8 oz.), such as Biscoff; 1 heaping cup pretzel sticks (2 oz.); 3/4 c. salted butter, melted; 1/4 c. light brown sugar; 1/4 c. hot water; 3 tbsp. instant espresso powder; 1 (14-ounce) can sweetened condensed milk; 1 tsp. vanilla extract; Pinch kosher salt; 2 c. heavy whipping cream; 1 Heath bar, chopped; Caramel sauce, for drizzling

Step 1For the crust: Preheat the oven to 350˚F.

Step 2Place the cookies in a resealable plastic bag. Use a rolling pin to crush them into fine crumbs. Remove the crumbs to a large bowl. Place the pretzels into the same bag and crush finely. Add to the large bowl with the cookie crumbs. Stir in the melted butter and brown sugar. Press the crust into the bottom and up the sides of a 9-inch deep-dish pie plate.

Step 3Bake until the crust is dry and fragrant, 10 to 12 minutes. Allow to cool completely on a wire rack.

Step 4For the filling: In a large bowl, combine the hot water and instant espresso powder, whisking until dissolved. Whisk in the sweetened condensed milk, vanilla, and salt until well combined.

Step 5Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the cream at medium-high speed until medium peaks form, 2 to 3 minutes. Add the sweetened condensed milk mixture to the cream and beat at medium-high speed until stiff peaks form, 2 to 3 minutes more. Pour the mixture into the cooled crust, spreading and swooping the filling.

Step 6Freeze, uncovered, until firm, 4 to 6 hours.

Step 7To serve: Slice the pie into wedges. Serve with Heath bar pieces and caramel sauce.