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Coffee Cream Pie Recipes for Dessert

Nabiilah is an author who loves writing fantasy / teen fiction novels like The Other Side of Paradise and The Infinity Coven Trilogy

coffee-cream-pie-recipes

Easy Cold Brew Coffee Pie

Preparation time and serving portions :

6 hrs to make, serves 8

Ingredients :

Produce

  • 1 Dark chocolate-covered espresso beans

Baking & Spices

  • 1 (8 oz) tub Cool whip
  • 1 (3.4 oz) box Vanilla pudding mix, INSTANT
  • 1 Whipped cream

Bread & Baked Goods

  • 1 Oreo cookie crust, prepared

Drinks

  • 3/4 cup Brew coffee
  • 1 tbsp Coffee extract, pure

Dairy

  • 1/2 cup Milk or cream

Instructions :

  1. In a large bowl, whisk together the instant pudding dry mix, the cold brew coffee, the milk and the coffee extract. Whisk until combined and slightly thickened, about 1 minute. Fold in the Cool Whip completely, making sure to get the bottom!
  2. Pour the mixture into the prepared pie crust and smooth out the top. Freeze for at least 6 hours, or overnight.
  3. Just before serving, pipe on whipped cream and garnish with dark chocolate-covered espresso beans. Cut into wedges and serve!


coffee-cream-pie-recipes

Irish Cream Coffee Mud Pie Recipe

Preparation time and serving portions :

55 mins to cook, serves 10-12

Ingredients :

Refrigerated

  • 4 Egg yolks
  • 6 Eggs

Baking & Spices

  • 15 oz Bittersweet chocolate
  • 1/2 cup Brown sugar, dark
  • 6 1/3 tbsp Cocoa powder
  • 1/3 cup Cornstarch
  • 1 1/4 cup Granulated sugar
  • 1 Pinch Kosher salt
  • 1/4 tsp Kosher salt
  • 4 tbsp Powdered sugar
  • 1 2/3 tbsp Vanilla

Snacks

  • 40 Chocolate creme cookies

Drinks

  • 3 tbsp Espresso, powder

Dairy

  • 13 tbsp Butter, unsalted
  • 2 cup Double creme
  • 2 tbsp Irish cream
  • 2 1/2 cups Milk
  • 2 tbsp S irish cream

Beer, Wine & Liquor

  • 1/4 cup Whiskey

Instructions :

Chocolate Cookie Crust

  1. Preheat oven to 300 degrees. Butter or spray a 9-inch springform pan; line pan with parchment paper and butter or spray parchment.
  2. Pulse cookies in a food processor to very fine crumbs. Transfer to a bowl, then add melted butter and stir until well combined.
  3. Pour crust mixture into prepared pan, pressing evenly with the back of a spoon into bottom and up sides, leaving about ½ inch between the top of the crust and top of the pan. Transfer to freezer 10 minutes, until crust is set.
  4. Transfer pan to oven and bake 10 minutes, until dry to the touch. Allow to cool.
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Flourless Chocolate Whiskey Cake

  1. Place butter and chocolate in a microwave-safe bowl (or set over double boiler). Heat in 30-second increments until melted, then stir to combine. Whisk in whiskey (or water), cocoa powder, vanilla, and salt; set aside.
  2. In the bowl of an electric mixer fitted with a whisk attachment, beat egg yolks with brown sugar for about 5 minutes, until light and almost doubled in volume. Add chocolate-whiskey mixture and beat until just combined, scraping down sides and bottom of the bowl as necessary.
  3. In a separate, clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until foamy. Gradually increase speed to high and slowly add granulated sugar, beating until soft peaks form.
  4. Transfer 1 cup egg white mixture to chocolate mixture and gently fold in with a spatula to combine. Add remaining egg whites and continue gently folding until they are almost completely combined; do not overmix.
  5. Pour into cooled crust and bake 35-40 minutes, until cake edges are set but still jiggles slightly in the center. Transfer to a wire rack to cool completely. Wrap with plastic wrap and refrigerate 3-24 hours.

Chocolate Espresso Pudding

  1. In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, espresso powder, and salt. Add egg yolks and whisk until combined, creating a thick paste. Slowly add milk, whisking constantly.
  2. Set saucepan over medium heat and bring mixture to a boil, whisking constantly. Boil for 30 seconds (mixture should begin to thicken,) then immediately remove from heat. Add butter, chopped chocolate, and vanilla, whisking until combined.
  3. Let stand at room temperature for 15 minutes, then press plastic wrap directly on the surface of pudding to prevent a skin from forming. Transfer to refrigerator until chilled, about 3 hours. Using an offset spatula, spread pudding to form an even layer on top of the cooled cake. Transfer back to refrigerator for 30 minutes.

Chocolate Irish Cream Mousse

  1. In a microwave safe bowl, melt chocolate and ½ cup heavy cream in 30-second intervals. Stir to combine, adding sugar and Irish cream; allow to cool to room temperature.
  2. In the bowl of an electric mixer fitted with a whisk attachment, beat cream until soft peaks form, about 1 minute. Beat in chocolate mixture ⅓ at a time, until fluffy.
  3. Spread on top of chilled pudding layer, then return to refrigerator for at least 1 hour.

Irish Whipped Cream

  1. In the bowl of an electric mixer fitted with a whisk attachment, beat cream until soft peaks form, about 1 minute. Sprinkle sugar over cream and slowly drizzle in Irish cream, whisking until stiff peaks form.
  2. Spread whipped cream over chilled cake. Garnish with shaved chocolate. Refrigerate for 30 minutes minimum, then unmold cake and serve immediately.

Coffee Cream Pie Recipe

Ingredients :

Refrigerated

  • 4 Egg yolks, large

Baking & Spices

  • 2 tbsp Confectioners' sugar
  • 1/4 cup Cornstarch
  • 1/3 cup Dark chocolate-covered espresso beans or chocolate curls
  • 3/4 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract, pure

Bread & Baked Goods

  • 1 Chocolate wafer crust

Drinks

  • 2 1/3 tbsp Espresso, instant powder

Dairy

  • 4 tbsp Butter, unsalted
  • 2 1/2 cups Heavy cream
  • 2 1/2 cups Milk

Beer, Wine & Liquor

  • 1/4 cup Coffee liqueur

Instructions :

  1. Whisk together granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and 2 tablespoons espresso powder, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).
  2. Whisk egg yolks in a medium bowl until combined. Whisk in milk mixture in a slow, steady stream until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, just until it returns to a boil, 1 to 2 minutes.
  3. Strain through a fine sieve into a large bowl, and stir in coffee liqueur and vanilla. Add butter, 1 tablespoon at a time, whisking until each piece melts before adding the next one. Let custard cool, whisking occasionally, about 10 minutes.
  4. Pour custard into baked and cooled crust. Press plastic wrap directly on surface of custard. Refrigerate until filling is firm, 4 hours (or wrapped tightly with plastic, up to 1 day).
  5. With the flat side of a chef's knife, crush espresso beans, 1 at a time. Reserve 1 tablespoon large pieces for garnish.
  6. In a chilled bowl, beat cream, confectioners' sugar, and remaining 1 teaspoon espresso powder until stiff peaks form. Fold small espresso-bean pieces into whipped cream mixture, and spread over pie. Sprinkle with reserved espresso-bean pieces or chocolate curls, and serve immediately.

Irish Coffee Pie Recipe

Preparation time and serving portions :

4.5 hrs to make, serves 8

Ingredients :

Produce

  • 1 Chocolate covered espresso beans

Baking & Spices

  • 1/3 cup All-purpose flour
  • 2 tbsp Brown sugar, firmly packed
  • 2 tbsp Sugar

Snacks

  • 1/2 cup Graham cracker crumbs

Drinks

  • 2 tsp Instant coffee granules

Dairy

  • 1/4 cup Land o lakes butter
  • 1 1/2 cups Land o lakes heavy whipping cream, whipped
  • 1 Land o lakes heavy whipping cream
  • 1/4 cup Milk

Desserts

  • 3 1/4 cups Marshmallows, miniature

Beer, Wine & Liquor

  • 2 tbsp Bourbon or whiskey

Instructions :

  1. Heat oven to 350°F.
  2. Combine all crust ingredients in bowl. Press onto bottom and up sides of 9-inch pie pan. Bake 7-10 minutes or until lightly browned. Cool completely.
  3. Combine marshmallows, milk, sugar and coffee granules in 2-quart saucepan. Cook over low heat, stirring constantly, 10-12 minutes or until marshmallows are melted. Pour into large bowl; cool completely.
  4. Stir bourbon into cooled marshmallow mixture; gently stir in whipped cream. Pour into cooled crust. Refrigerate 4 hours or overnight until set. Garnish with sweetened whipped cream and espresso beans, if desired.


Chocolate Espresso Pudding Pie

Vegetarian

Canned Goods

  • 1/2 cup Evaporated milk

Baking & Spices

  • 2 tsp Baking powder
  • 1 cup Brown sugar, firmly packed
  • 6 tbsp Cocoa, unsweetened
  • 1 cup Flour
  • 1/4 tsp Salt
  • 2/3 cup Sugar
  • 1 tsp Vanilla extract

Oils & Vinegars

  • 1 tsp Vegetable oil

Drinks

  • 1 3/4 cups Espresso or hot coffee

Dairy

  • 1 Butter

Desserts

  • 4 Fun-size twix candy bars

Instructions

  1. Preheat Oven 350 degrees F.
  2. Prepare the pie dish.
  3. Combine the first five ingredients in a medium sized bowl and stir.
  4. Combine the evaporated milk, oil and vanilla and stir into the bowl with the dry ingredients.
  5. Stir in the chopped TWIX® pieces. Place this mixture into the pie dish.
  6. Combine the brown sugar and the ¼ cup cocoa powder and sprinkle this mixture over the batter.
  7. Pour the coffee over the batter: DO NOT STIR!
  8. Bake at 350 for 40 minutes or until the cake springs back when touched lightly in the center.
  9. Serve with fresh whip cream.
coffee-cream-pie-recipes

Coffee with Custard Filling and Cocoa Pie Recipe

Ingredients :

Refrigerated

3 Egg yolks

2 Eggs, large

Baking & Spices

1/3 cup Brown sugar, packed

1/3 cup Granulated sugar

1/4 tsp Salt

2 Teaspons vanilla extract

Bread & Baked Goods

1 Single chocolate pie pastry

Drinks

1 tbsp Espresso, powder

Dairy

1 cup Heavy cream

1 1/2 cups Milk

Instructions :

  1. Preheat oven to 375ºF and place one oven rack in the second to lowest spot and one in the middle.
  2. Prepare pastry: Roll out the pie dough to an 11″ circle and line a 9” pie plate, crimp the edges as desired. Prick the bottom of the dough all over with a fork to let steam escape during baking.Place in the freezer to firm up for 10-20 minutes.
  3. Line the pie dough with a parchment round piece of paper and then add pie weights (or dry rice or beans or lentils), making sure to push pie weights to the edges. Bake for 20 minutes on the lower rack, then remove from oven and remove the parchment and pie weights. Return to oven and bake for an additional 5-10 minutes until the pastry is fully baked through. Set aside until ready to use.
  4. Lower the heat to 325º.
  5. To make the filling: Add the milk, cream, brown sugar, espresso, and salt to a medium-sized saucepan. Heat the mixture over medium heat until small bubbles form along the edges.
  6. In a separate bowl, whisk together the eggs and yolks, granulated sugar and vanilla extract. Slowly pour in 1 cup of the warmed milk while gently whisking. Strain through a fine mesh strainer back into the pot to remove any cooked egg bits, and whisk together. Strain the whole mixture one more time into a bowl to remove any air bubbles or cooked eggs.
  7. Slowly pour the hot filling into the baked, cooled crust.
  8. Place the pie onto your oven's middle rack and bake it for 35 to 40 minutes, or until the custard has puffed about 1-½” to 2” from the edge but still wobbly in the middle. The pie should have a temperature of 170º to 180º.
  9. Remove the pie from the oven, and place it on a rack to cool. When it's completely cool, refrigerate until you're ready to serve.

Coffee with Ice Cream And Oreo Pie Recipe

Ingredients :

Canned Goods

2/3 cup Evaporated milk

Baking & Spices

6 oz Dark chocolate bar

2 tsp SugarSnacks

24 Oreo cookies

Dairy

1/4 cup Butter

1 cup Whipping cream

Frozen1 1/2 qt Coffee ice cream

Beer, Wine & Liquor

1 1/2 tbsp Liquor

Instructions :

  • Crush cookies in food chopper, blender or place in large ziploc bag and crush with rolling pin.
  • In a small bowl, combine crushed cookies and melted butter.
  • Press into a 9"-10" deep pie plate and freeze. I usually leave mine in a minimum or 30 minutes.
  • Remove ice cream from freezer and leave out until softened then spread ice cream on crust and freeze again. Usually the ice cream takes about an hour or so to freeze again.
  • Break up chocolate and place in microwave safe dish. Melt in 30 second increments, stirring in-between until smooth.
  • Stir chocolate and evaporated milk together until well blended.
  • Pour over ice cream layer and freeze again.
  • In a large mixing bowl, combine whipping cream, kahlua and sugar and beat until soft peaks form. Make the whipped cream right before serving the first time.
  • Remove pie from freezer approximately 10-15 minutes prior to serving to make it easier to cut. Spread whipped cream on top of pie and sprinkle crushed espresso beans or chopped nuts around edge.

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