Coffee Ice Cream Pie

Ingredients FOR THE CRUST: 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

FOR THE FILLING: 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

Directions To prepare the crust, preheat the oven to 350˚F.  

Put the cookies in a plastic bag. Roll them into tiny crumbs with a rolling pin. Discard crumbs in a large dish. Crush pretzels finely in the same bag. Mix with the large bowl of cookie crumbs. Mix in melted butter and brown sugar.  

Bake 10–12 minutes until crust is dry and aromatic. Cool fully on a wire rack.

For the filling, mix boiling water and instant espresso powder in a large bowl until dissolved. Whisk sweetened condensed milk, vanilla, and salt until blended.  

Beat the cream at medium-high speed with a hand mixer or stand mixer with the whisk attachment for 2–3 minutes to achieve medium peaks.  

Add sweetened condensed milk to cream and beat on medium-high until stiff peaks form, 2–3 minutes longer. Spread and sweep the filling into the chilled crust.

Freeze uncovered until stiff, 4–6 hours. To serve, wedge the pie. With Heath bar chunks and caramel sauce.