slice of frozen coffee cream pie on a white plate with another slice in the background
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4.8 from 5 votes

Frozen Coffee Cream Pie

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!
Course Dessert
Cuisine American
Keyword frozen coffee cream pie
Prep Time 1 hour
Total Time 1 hour
Servings 9 inch pie
Calories 553kcal
Author Miranda Couse



  • 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 tsp. salt
  • 3 T. unsalted butter cubed


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


  • 1 1/2 cups heavy cream
  • 2 T. powdered sugar
  • 1/2 tsp. instant coffee granules
  • 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 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.


Calories: 553kcal | Carbohydrates: 46g | Protein: 10g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 226mg | Sodium: 428mg | Potassium: 266mg | Sugar: 28g | Vitamin A: 1420IU | Vitamin C: 0.5mg | Calcium: 215mg | Iron: 1.2mg