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!
This post is sponsored by The J.M. Smucker Company. All thoughts and opinions are my own.
I’m a HUGE coffee lover and I think a lot of you are too! Two of my most popular recipes have coffee in them!
My friend turned me onto cold brew coffee a couple of years ago. It didn’t take much convincing because without even going into detail about it, I already knew I had to try it. Here’s why:
- I love cold coffee
- It didn’t require a coffee maker (I do love coffee makers too though)
- Cold beverages are the best in the summer!
But there are more reasons as to why you should love cold brew coffee especially with the help from Dunkin’ Donuts Cold Brew!
- Cold brewing pulls all of the rich, coffee flavors out of the beans without bringing along the bitter/acidic flavors.
- You still get that caffeine!
- Using Dunkin’ Donuts Cold Brew Coffee Packs, you don’t need to strain the coffee grounds or buy a cold brew pitcher.
- You can steep a pitcher over the weekend and have it all week long and longer! It can last up to 2 weeks in the fridge.
- Adjust the strength of your coffee by steeping it shorter or longer, AND by how much water you add to the concentrate after it’s been steeped.
How to make cold brew coffee
It comes down to three easy steps. 1. Drop 2. Steep 3. Love to enjoy cold brew at home.
Drop – Drop the coffee (in my case the 2 coffee packets) into 4 cups of water. Steep – Steep 8 to 12 hours. The longer the coffee is steeped, the stronger it will be. Remove from coffee packs or strain the coffee grounds and add 3 cups of water to the pitcher. You can add more or less water for desired strength. Love – Enjoy your homemade cold brew coffee. Customize it with your favorite creamer and sweetener.
Want to get your own Dunkin’ Donuts Cold Brew? It can be found at your local Walmart! It seems to be flying off the shelves so keep on the lookout! Each box will make 2 pitches of coffee.
Frozen Coffee Cream Pie Recipe
For this coffee cream pie recipe, I made a cold brew coffee pudding. I grabbed my recipe for coffee pudding and swapped out the regular brewed coffee for cold brew. I found that I had more control over how strong my coffee was. I wanted my coffee flavor to really pull through in this pie so it was pretty strong.
There is good news if it doesn’t pull through as you expected! You can whip a little coffee paste using a very small amount of water and instant coffee to add into the pie later on if you find it’s not strong enough. I’ll include that in the recipe down below.
Also, you’ll want to let your pie to thaw if it’s frozen solid. I would recommend placing them it in the fridge for 1 – 2 hours before serving. If it’s too thawed, it will become super soft and pretty unmanageable. It may even end up in a pile on your plate.
No Bake Graham Cracker Crust
I used a graham cracker crust with a little extra butter in it to help it stick together since I wouldn’t be baking it. To make my crusts, I normally buy the graham cracker crumbs in the box instead of buying the crackers that I have to turn into crumbs myself.
A golden sandwich cookie would also be tasty for the crust. You can easily swap the two. You can substitute the graham cracker crumbs for about 34 – 36 cookies that have been turned into crumbs.
Coffee Whipped Cream
I couldn’t add cold brew coffee into the whipped cream, instead I used that coffee paste I talked about earlier. I make a paste using instant coffee and a very little amount of HOT water. Mix it until the coffee granules are dissolved. Using a spatula, scrape it into the soft peaked cream along with some powdered sugar and vanilla. Continue to beat until stiff peaks form.
My whipped cream was slightly over-whipped. You can fix that by adding 1 – 2 tablespoons more of whipped cream.
Frozen Coffee Cream Pie
- Coffee Pudding Recipe
- 8 oz brick cream cheese room temperature
- 1 1/2 cups heavy cream
- 1/4 cup + 2 T. powdered sugar
- 1 tsp. vanilla extract
- 1 tsp. instant coffee granules
- 1/2 tsp. hot water
- 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.
- Place the plastic wrap on the surface of the pudding. Place in the fridge until it's chilled and set up.
- 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.
- 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.