Frozen Coffee Cream Pie
This frozen coffee cream 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!
Servings: 9 inch pie
Ingredients
Coffee 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 recipe above
- 8 ounces cream cheese room temperature
- 1 1/2 cups heavy whipping cream
- 1 teaspoon instant coffee granules
- 1/2 teaspoon hot water
- 1/4 cup plus 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Topping
- 1/2 teaspoon instant coffee granules
- 1/4 teaspoon hot water
- 1 1/2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- chocolate covered espresso beans
Instructions
Pudding
- In a bowl, add 5 large egg yolks, 1 1/2 cups whole milk, and 1/2 cup strong cold brew coffee. Whisk until yolks are thoroughly combined.
- Add the 3/4 cup granulated sugar, 1/4 cup cornstarch, and 1/4 teaspoon 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 unsalted 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 2 1/4 cups graham cracker crumbs, 2 tablespoons granulated sugar, and 8 tablespoons 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 8 ounces cream cheese. Beat on medium until creamy.
- Add in 3/4 - 1 cup of chilled 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 1 1/2 cups heavy whipping cream. Beat on medium until soft peaks form.
- In a small bowl, add in the 1 teaspoon instant coffee granules and 1/2 teaspoon hot water. Stir until the granules are dissolved. Scrape into the whipped cream.
- Add the 1/4 cup plus 2 tablespoons powdered sugar and 1 teaspoon vanilla extract 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 1/2 teaspoon instant coffee granules and 1/4 teaspoon hot water. Stir until granules are dissolved.
- Place the 1 1/2 cups heavy whipping 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, 2 tablespoons powdered sugar and1 teaspoon vanilla extract.
- 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.
Notes
Storage: Store covered or in an freezer-safe container in the freezer for up to 2 months.
Nutrition
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
