Frozen Coffee Cream Pie
User Reviews
4.8
24 reviews
Excellent
Frozen Coffee Cream Pie
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Start summer off with a frozen coffee cream pie! The pie is made with a homemade cold brew coffee pudding, cream cheese, and homemade whipped cream! It’s a great pie to make ahead and then partially thaw and serve later!
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Ingredients
Pudding
- 5 large egg yolks lightly beaten
- 1 1/2 cups whole milk
- 1/2 cup strong cold brew coffee
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter cubed
Crust
- 2 1/4 cups Graham cracker crumbs
- 2 tablespoons granulated sugar
- 8 tablespoons butter melted
Cream Pie
- 1 Coffee Pudding Recipe
- 8 ounces cream cheese room temperature
- 1 1/2 cups heavy cream
- 1/4 cup plus 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon instant coffee granules
- 1/2 teaspoon hot water
Topping
- 1 1/2 cups heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon instant coffee granules
- 1/4 teaspoon hot water
- 1 teaspoon vanilla extract
- chocolate covered espresso beans
Instructions
Pudding
- In a bowl, add yolks, milk, and cold brew coffee. Whisk until yolks are thoroughly combined.
- Add the sugar, cornstarch, and salt into a medium saucepan. Whisk until cornstarch is incorporated.
- Add 1/2 cup of the milk mixture into the saucepan and whisk until smooth. Add remaining mixture and whisk.
- Turn the burner on medium heat and whisk pretty consistently to prevent the pudding from scorching or clumps forming.
- Once the pudding comes up to a boil, let it boil for 1 minute while whisking constantly.
- Run pudding through a fine mesh strainer. Avoid pushing the pudding through the strainer because the bits of eggs will push through too.
- Whisk in the 3 tablespoons of butter until combined.
- Place the plastic wrap on the surface of the pudding. Place in the fridge until it’s chilled and set up.
Crust
- In a mixing bowl, add in the graham cracker crumbs, sugar, and butter. Stir until it looks like wet sand.
- Press the graham crackers into a 9 1/2 pie plate. Set in the fridge while the filling is being made.
- Cream PieIn a large mixing bowl, add the cream cheese. Beat on medium until creamy.
- Add in 3/4 – 1 cup of pudding mixture. Beat on medium until incorporated. Add in remaining pudding and beat until incorporated. Scrape down the sides of the bowl. Set aside.
- In a separate bowl, add in the heavy cream. Beat on medium until soft peaks form.
- In a small bowl, add in the instant coffee granulated and hot water. Stir until the granules are dissolved. Scrape into the whipped cream.
- Add the powdered sugar and vanilla into the whipped cream.
- Beat on high until stiff peaks form.
- Add 1/3 of the whipped cream into the cream cheese and pudding mixture. Beat with the hand mixer until incorporated.
- Add the next 1/3 of the whipped cream and beat until incorporated.
- Add the remaining whipped cream and beat until incorporated. Scrape down the sides of the bowl and fold in any remaining whipped cream.
- Scrape into the chilled graham cracker crust. Spread it to the edges.
Whipped Cream
- In the small coffee paste bowl you used earlier, add in instant coffee granules and hot water. Stir until granules are dissolved.
- Place the heavy cream in a large mixing bowl. You can reuse the one from earlier. Using a hand mixer, beat until soft peaks form.
- Add the coffee paste, powdered sugar, and vanilla.
- Beat on high until stiff peaks form.
- Place the whipped cream into a piping bag fitted with a 1M tip. Pipe swirls on the top of the cream.
- Add chocolate covered espresso beans on top of the whipped cream.
- Place in the freezer until firm. Once firm, cover with plastic wrap.
- Serve partially thawed or frozen. To partially thaw the pie, place in the fridge for 1 hour. Don’t let it thaw completely, it will just become a big globby mess.
Nutrition Information
Show Details
Calories
553kcal
(28%)
Carbohydrates
46g
(15%)
Protein
10g
(20%)
Fat
36g
(55%)
Saturated Fat
21g
(105%)
Cholesterol
226mg
(75%)
Sodium
428mg
(18%)
Potassium
266mg
(8%)
Sugar
28g
(56%)
Vitamin A
1420IU
(28%)
Vitamin C
0.5mg
(1%)
Calcium
215mg
(22%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 9inch pie
Amount Per Serving
Calories 553 kcal
% Daily Value*
| Calories | 553kcal | 28% |
| Carbohydrates | 46g | 15% |
| Protein | 10g | 20% |
| Fat | 36g | 55% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 226mg | 75% |
| Sodium | 428mg | 18% |
| Potassium | 266mg | 6% |
| Sugar | 28g | 56% |
| Vitamin A | 1420IU | 28% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 215mg | 22% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
24 reviews
Excellent
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