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Was it similar to this one from Recipelink although this doesn't put any Heath bars directly on the crust? ENGLISH TOFFEE PIE 1 tablespoon plain, unflavored gelatin 1/4 cup cold water 1 cup milk 1/2 cup brown sugar 3 eggs, separated* 2 tablespoons butter OR margarine 1/2 pound English toffee, coarsely ground 1 cup heavy cream, divided use 1 (9 inch) baked pastry shell or graham cracker shell (I like the graham cracker shell) Soften gelatin in cold water 5 minutes. Scald milk in top part of double boiler; add brown sugar mixed with well-beaten egg yolks; cook over boiling water until thickened, stirring constantly. Remove from heat; add gelatin, butter, and vanilla, mixing well; set aside to chill. When almost stiff, fold in two stiffly beaten egg whites* and half of the English toffee. Beat 1/2 cup cream until stiff and fold into mixture. Pour filling into pie shell and chill until firm. When ready to serve, beat remaining 1/2 cup cream until stiff; fold in the remaining egg white, beaten stiff* and spread over pie. Sprinkle with the remaining English toffee and serve at once. Source: Sunset Cookbook of Favorite Recipes

I hope this recipe for German Chocolate Pie is different from yours, and that you like it better! 1 1/2 C. coconut, toasted 1/2 C. chopped pecans 2 T. flour 1/4 C. margarine, melted 2 - 8-oz pkgs. cream cheese 1/2 C. sugar 2 - 1-oz squares sweet chocolate, melted 1 C. whipping cream, whipped Combine coconut, nuts, flour and margarine; press onto bottom and sides of 9-inch pie plate. Bake at 325 for 10 minutes. Cool. Combine softened cream cheese, sugar and chocolate, mixing until well blended. Fold in whipping cream. Pour into crust; chill several hours or overnight. Garnish with additional toasted coconut, if desired.

I love custard! BAKED ORANGE CUSTARD (serves 5-6) 1 cup cream 1 cup orange juice 1/4 cup sugar 3 eggs, lightly beaten 1 1/2 tsp grated orange zest Pinch of salt Preheat oven to 325°. Combine all ingredients & blend well. Pour the mixture into custard cups & place in a pan of hot water. Bake until a knife inserted in the center comes out clean, 40-50 minutes.~~Craig Claiborne Here's a plain baked custard that's a really old recipe: CUSTARD 2 cups scalded milk 3 eggs 4 TBL sugar 1/8 tsp salt 1/2 tsp vanilla Nutmeg Scald the milk. Mix sugar, eggs, salt & vanilla & combine with the scalded milk. Pour into custard cups set in a pan of hot water, sprinkle tops with grated nutmeg & poach in a preheated 300° oven until firm.~~ (Do the knife test.) CHOCOLATE CREME CARAMEL (serves 8 if using 1/2 cup molds) Caramel base: 1/2 cup sugar 2 TBL water Juice of 1/2 lemon Chocolate custard: 2 cups milk 4 oz semisweet chocolate 4 eggs 4 egg yolks 1/2 cup sugar Preheat oven to 350°. Combine the 1/2 cup sugar, water & lemon juice in a saucepan & bring to the boil. Let cook, bubbling until the syrup becomes a light amber color. Don't let the syrup burn or it will be bitter. when the syrup is ready, immediately pour equal amounts of it quickly into the 8 custard cups. Swirl the syrup around so it covers the bottom of each mold. Let cool at room temperature. Heat the milk w/the chocolate, stirring often until the chocolate is dissolved. Beat the eggs, egg yolks & 1/2 cup sugar until thickened & smooth. Pour the milk mixture into the egg mixture & blend well. Strain the custard & skim off & discard surface foam. Ladle the custard into the 8 prepared molds. Arrange the molds in a baking dish & pour boiling water around them. Place the dish in the oven & bake until the custard is set in the center, about 30 minutes. Remove the custard cups & let cool. Unmold when ready to serve.~~Craig Claiborne COLD LEMON CUSTARD SOUFFLES (serves 8) 1 cup sugar 1/4 cup flour 1/8 tsp salt 2 TBL butter, melted 5 TBL lemon juice Grated zest of 1 lemon 3 egg yolks, well beaten 1 1/2 cups milk, scalded 3 egg whites Preheat oven to 325°. Generously butter 8 custard cups. Combine the sugar, flour, salt & butter. Stir in the lemon juice & zest. Whisk a little of the hot milk into the beaten yolks; whisk all the yolks back into the milk. Stir the yolk mixture into the lemon mixture until well blended. Beat the whites until firm but not dry. Fold the lemon mixture into the beaten whites. Spoon into the prepared custard cups. Place the filled cups in a baking pan. Pour enough hot water into the pan to com halfway up the sides of the cups. Bake 45 minutes. Cool to room temperature. Refrigerate until chilled, about 4 hours. Serve cold.~~San Francisco Encore