Coffee Ice Cream Pie

Steps

1. Preheat oven to 350°F.
2. Crush cookies into fine crumbs in a resealable bag using a rolling pin; transfer to a large bowl.
3. Crush pretzels finely in the same bag and add to the bowl with the cookie crumbs.
4. Stir in melted butter and brown sugar until combined.
5. Press the mixture into the bottom and up the sides of a 9-inch deep-dish pie plate.
6. Bake for 10 to 12 minutes until dry and fragrant. Cool completely on a wire rack.
7. Whisk hot water and espresso powder together until dissolved.
8. Whisk in sweetened condensed milk, vanilla, and salt until well combined.
9. Beat heavy cream with a mixer until medium peaks form, about 2 to 3 minutes.
10. Add the espresso-condensed milk mixture to the whipped cream and beat until stiff peaks form, about 2 to 3 more minutes.
11. Pour the filling into the cooled crust and spread evenly.
12. Freeze uncovered for 4 to 6 hours until firm.
13. Slice into wedges and serve topped with chopped Heath bar and caramel sauce.