Frozen Coffee Cream Pie Recipe

Introduction

This Frozen Coffee Cream Pie is a luscious treat combining rich coffee flavors with creamy textures in a crisp graham cracker crust. Perfect for coffee lovers looking for a refreshing dessert that can be made ahead and enjoyed frozen or slightly thawed.

Ingredients

• 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)
• 2 1/4 cups graham cracker crumbs
• 2 tablespoons granulated sugar
• 8 tablespoons butter (melted)
• 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
• 1 1/2 cups heavy cream (for topping)
• 2 tablespoons powdered sugar (for topping)
• 1/2 teaspoon instant coffee granules (for topping)
• 1/4 teaspoon hot water (for topping)
• Chocolate covered espresso beans (for garnish)

Instructions

1. Step 1: In a bowl, whisk together the egg yolks, whole milk, and cold brew coffee until well combined.
2. Step 2: In a medium saucepan, combine the granulated sugar, cornstarch, and salt. Whisk to blend the dry ingredients well.
3. Step 3: Add 1/2 cup of the milk mixture to the saucepan and whisk until smooth. Then add the remaining milk mixture, whisking constantly to avoid lumps.
4. Step 4: Place the saucepan over medium heat and whisk continuously. Let the mixture come to a boil and then cook for 1 minute while whisking to thicken.
5. Step 5: Remove from heat and strain the pudding through a fine mesh sieve to remove any cooked egg bits. Do not push the pudding through the strainer.
6. Step 6: Whisk in the cubed butter until fully melted and incorporated. Cover the pudding surface with plastic wrap and refrigerate until chilled and set.
7. Step 7: For the crust, mix graham cracker crumbs, granulated sugar, and melted butter in a bowl until the texture resembles wet sand.
8. Step 8: Press the crumb mixture evenly into the bottom and up the sides of a 9 1/2-inch pie plate. Refrigerate while you prepare the filling.
9. Step 9: In a large bowl, beat the cream cheese until smooth and creamy. Gradually beat in about 3/4 to 1 cup of the chilled pudding. Then add the remaining pudding and continue beating until fully combined. Scrape down the sides as needed.
10. Step 10: In a separate bowl, whip 1 1/2 cups heavy cream until soft peaks form.
11. Step 11: Dissolve 1 teaspoon instant coffee granules in 1/2 teaspoon hot water, then add it to the whipped cream along with 1/4 cup powdered sugar and 1 teaspoon vanilla extract.
12. Step 12: Beat the coffee-flavored whipped cream on high speed until stiff peaks form.
13. Step 13: Fold one-third of the whipped cream into the cream cheese and pudding mixture using a hand mixer, then fold in the next third, and finally the remaining whipped cream. Scrape the bowl and gently fold any remaining whipped cream by hand.
14. Step 14: Spoon the filling into the chilled crust and spread evenly to the edges.
15. Step 15: For the topping, dissolve 1/2 teaspoon instant coffee granules in 1/4 teaspoon hot water.
16. Step 16: Whip 1 1/2 cups heavy cream until soft peaks form. Add the coffee mixture, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract.
17. Step 17: Beat on high speed until stiff peaks form.
18. Step 18: Transfer the whipped cream to a piping bag fitted with a star tip and pipe swirls over the pie.
19. Step 19: Garnish with chocolate covered espresso beans on top of the whipped cream.
20. Step 20: Freeze the pie until firm. Once set, cover with plastic wrap.
21. Step 21: Serve the pie frozen or partially thawed. To partially thaw, place it in the refrigerator for about 1 hour. Avoid letting it thaw completely to preserve texture.

Tips & Variations

• Use strong cold brew coffee for the richest coffee flavor without bitterness.
• Press the crust firmly into the pie plate to ensure it holds together when slicing.
• For a mocha twist, sprinkle cocoa powder over the whipped cream before serving.
• If you don’t have instant coffee granules, espresso powder works well as a substitute.

Storage

Store the pie covered in the freezer for up to one week. When ready to serve, thaw in the refrigerator for about 1 hour to soften slightly but keep it mostly frozen for the best texture. Do not let it thaw completely as the filling may become too soft and lose its shape.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pie ahead of time?

Yes, this pie is perfect for make-ahead preparation. It can be assembled and frozen several days in advance and simply thawed before serving.

What can I use instead of graham cracker crumbs for the crust?

You can substitute digestive biscuits, vanilla wafers, or even crushed shortbread cookies for a different but delicious crust base.

Frozen Coffee Cream Pie Recipe

Print Recipe

★★★★★

4.6 from 97 reviews

Frozen Coffee Cream Pie is a luscious no-bake dessert featuring a crisp graham cracker crust filled with smooth coffee-flavored pudding and creamy whipped coffee cream. Topped with coffee-infused whipped cream and chocolate covered espresso beans, this pie offers a perfect balance of rich coffee flavor and silky texture, ideal for coffee lovers wanting a refreshing cold treat.

• Author: Natalie
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 45 minutes plus chilling/freezing time
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

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 Filling

• 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

Whipped Cream 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 (for garnish)

Instructions

1. Prepare the Pudding: In a bowl, whisk together egg yolks, milk, and cold brew coffee until thoroughly combined. In a saucepan, combine sugar, cornstarch, and salt, then whisk in 1/2 cup of the milk mixture until smooth. Add the remaining milk mixture and whisk to combine.
2. Cook the Pudding: Place the saucepan over medium heat and whisk constantly to prevent lumps or burning. Once the pudding reaches a boil, continue whisking and boiling for 1 more minute until thickened.
3. Strain and Chill: Pour pudding through a fine mesh strainer to remove any cooked egg bits without pushing it through. Stir in the cubed butter until melted and combined. Cover the surface of the pudding with plastic wrap to prevent a skin and refrigerate until chilled and set.
4. Make the Crust: Stir together graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press firmly into the bottom and up the sides of a 9 1/2-inch pie plate. Refrigerate while preparing filling.
5. Prepare Cream Pie Filling: In a large bowl, beat cream cheese on medium speed until creamy. Add 3/4 to 1 cup of the chilled pudding and mix until incorporated. Add the remaining pudding and beat until fully combined, scraping sides as needed.
6. Whip Coffee-Flavored Cream: In a separate bowl, dissolve instant coffee granules in hot water, then add to the heavy cream along with powdered sugar and vanilla extract. Beat on high until stiff peaks form.
7. Combine Filling and Whipped Cream: Fold one-third of the whipped cream into the cream cheese and pudding mixture using a hand mixer to gently combine. Repeat with the second and remaining third of whipped cream, folding carefully to maintain volume.
8. Assemble Pie: Spread the filling evenly into the chilled graham cracker crust, smoothing the top. Refrigerate or keep chilled while preparing the topping.
9. Make Whipped Cream Topping: Dissolve instant coffee granules in hot water, then add to heavy cream along with powdered sugar and vanilla extract. Beat until stiff peaks form. Transfer to a piping bag fitted with a 1M tip.
10. Decorate and Freeze: Pipe swirls of the coffee whipped cream atop the pie. Garnish with chocolate covered espresso beans. Place pie in the freezer until firm, then cover with plastic wrap.
11. Serving: Serve the pie partially thawed (place in the fridge for 1 hour before serving) or frozen. Avoid fully thawing to prevent the pie from becoming runny.

Notes

• Use strong cold brew coffee for a more pronounced coffee flavor without bitterness.
• Be sure to whisk the pudding constantly over medium heat to avoid lumps and burning.
• Plastic wrap on the pudding’s surface prevents formation of a skin during chilling.
• Folding the whipped cream gently into the filling preserves the airy texture.
• Partial thawing is recommended to maintain sliceability and texture of the frozen pie.
• Chocolate covered espresso beans provide a visually appealing garnish and extra coffee kick.

Keywords: frozen coffee pie, coffee cream pie, no bake coffee dessert, graham cracker crust dessert, coffee pudding pie