Frozen Coffee Cream Pie

Prep Time 60 minutes Total Time 1 hr



5 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 tsp. salt

3 T. unsalted butter, cubed


2 1/4 cups graham cracker crumbs

2 T. granulated sugar

8 T. butter, melted

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 granulated

1/2 tsp. hot water


1 1/2 cups heavy cream

2 T. powdered sugar

1/2 tsp. instant coffee granulates

1/4 tsp. hot water

1 tsp. vanilla extract

chocolate covered espresso beans



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 Pie

In 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.


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