Who knew a slice of pie could taste exactly like the best iced coffee you’ve ever had? Vanilla pudding, cold brew coffee, and heavy cream come together to create a silky coffee dessert, unlike any pie you have ever had. Plus, this pie is topped with crunchy chocolate-covered espresso beans!
Creamy Coffee Pie starts with a homemade Oreo crust that is pre-baked and ready to compliment the vanilla-coffee filling. All coffee lovers will love this pie, as the filling is made with both cold brew and coffee extract. The sweet filling is very coffee-forward without being bitter.
Oreo crumbs and melted butter come together to make a simple yet delicious crust. They are the best cookie to use for cookie crumbs because of their cream filling. It slightly caramelizes in the oven, which holds the crust together very well. Never have a crumbly crust ever again when you use Oreo crumbs!
A super creamy coffee filling is the most important part of this recipe. It all begins with instant vanilla pudding mix, which is made using cold brew coffee instead of water. This instantly creates a thick, luscious filling with strong notes of coffee. It doesn’t stop there! Coffee extract is added for even more coffee flavor while Cool Whip is folded in at the end to emphasize the creaminess.
So everyone knows this is a coffee pie, chocolate-covered espresso beans lovingly garnish this pie. The added crunch of the espresso beans is great among the creamy filling and whipped cream topping. This pie tastes just like a vanilla latte!
The recipe as written uses instant vanilla pudding mix, but you can get creative here. Butterscotch, chocolate, caramel, or even cookies and cream would be welcome flavors to add to this pie. You can personalize this pie to taste like your favorite frappuccino!
Creamy Coffee Pie is the perfect dessert for a dinner party, especially ones that go late into the night. You can get your caffeine from your after-dinner cappuccino and also this pie. Energize and invigorate your dinner guests with this easy creamy coffee dessert.
For the Crust:
For the Filling:
Preheat the oven to 350 degrees F.
Begin by making the Oreo crust. Pulse enough oreo cookies to equal 1½ cups of crumbs in a food processor. Slowly stream in the butter and pulse until the mixture resembles wet sand.
Press the crust into a pie plate as evenly as possible, about ¼-inch thick. Place in a preheated oven and bake for 8-10 minutes until solid.
Remove from the oven and allow the crust to cool completely before making the filling.
Next, make the filling. In a large bowl, mix the instant vanilla pudding mix with the cold brew coffee. Using a hand mixer, whisk until no lumps remain and the pudding thickens, or about 2-4 minutes. Slowly add the heavy cream into the pudding and beat on low, increasing the speed as the cream thickens. Beat the cream for 3-4 minutes until air is whipped into the filling and it is light and fluffy. The filling will also become lighter in color.
Add the coffee extract and mix once more to combine.
Using a spatula, fold the Cool Whip into the coffee filling, being extra careful to not deflate the filling. Do not use the hand mixer here or it could deflate the Cool Whip. When no streaks of Cool Whip remain, add the filling to the cooled pie crust.
Chill in the fridge for at least 6 hours, or overnight.
When ready to serve, pipe the whipped cream over the top of the pie and garnish it with chocolate-covered espresso beans. Serve chilled.