Introduction & Inspiration
This Coffee Ice Cream Pie is a dream come true for coffee lovers! I adore the combination of the crunchy, salty-sweet crust, the creamy, intensely coffee-flavored ice cream filling. And the decadent toppings.
The inspiration for this recipe came from my love for coffee ice cream. And a desire to create a dessert that was both easy to make and impressive. This pie delivers on both fronts.
I wanted a dessert that would be perfect for summer gatherings, potlucks, or any occasion. When you want a cool, refreshing, and satisfying treat. This pie is the answer.
This pie is a guaranteed crowd-pleaser. It’s rich, creamy, and incredibly flavorful. It’s also surprisingly simple to make, even for beginner bakers.
Nostalgic Appeal (with a Coffee-Infused Twist)
Ice cream pie is a classic dessert that evokes a sense of nostalgia and indulgence for many. It reminds me of summer days. And the simple pleasure of a cool, creamy treat.
This Coffee Ice Cream Pie takes that familiar dessert. And gives it a coffee-infused twist that elevates it to a whole new level. It’s a way to enjoy a classic dessert.
There’s something inherently satisfying about the combination of a crunchy crust, a creamy filling, and decadent toppings. It’s a symphony of textures and flavors that’s both comforting and exciting.
It’s the kind of dessert that’s perfect for sharing with friends and family. Or for enjoying all to yourself as a special treat. It is an indulgent treat.
Homemade Focus (and the Ease of No-Bake)
I’m a strong advocate for homemade desserts. This Coffee Ice Cream Pie is a perfect example of why. Making your own pie allows you to control the quality.
Store-bought ice cream pies often contain artificial flavors, stabilizers, and can be overly sweet. When you make it at home, you can use fresh, high-quality ingredients. You have control.
This recipe is particularly appealing because it’s largely no-bake (only the crust requires baking). Meaning you don’t have to worry about complicated baking techniques. It’s foolproof.
It’s a recipe that I encourage everyone to try. It’s a great way to enjoy a delicious and impressive dessert. Without spending hours in the kitchen.
Flavor Goal
The flavor goal of this Coffee Ice Cream Pie is to achieve a perfect balance of rich, creamy, coffee-infused ice cream. A crunchy, salty-sweet crust, and decadent toppings.
The crust, made with speculaas cookies (such as Biscoff), pretzel sticks, melted butter, and light brown sugar. It provides a unique and flavorful base that complements the coffee ice cream perfectly.
The filling, made with hot water, instant espresso powder, sweetened condensed milk, vanilla extract, kosher salt, and heavy whipping cream. It is intensely coffee-flavored, creamy, and not overly sweet.
The optional toppings, chopped Heath bar and caramel sauce, add extra layers of flavor and texture. The overall effect is a pie that’s both refreshing and indulgent.
Ingredient Insights
Let’s take a closer look at the ingredients. For the Crust:
Speculaas cookies (such as Biscoff) provide a unique spiced flavor and a crunchy texture. Pretzel sticks add a salty crunch that complements the sweetness of the cookies and the filling.
Salted butter, melted, binds the crust ingredients together and adds richness. Light brown sugar adds sweetness and a hint of molasses flavor.
For the Filling:
Hot water is used to dissolve the instant espresso powder. Instant espresso powder provides the intense coffee flavor. Use a high-quality espresso powder.
A (14-ounce) can of sweetened condensed milk adds sweetness and creaminess to the filling. Vanilla extract enhances the flavors of the other ingredients.
A pinch of kosher salt balances the sweetness and enhances the coffee flavor. Heavy whipping cream is whipped to create a light and airy texture in the filling.
To Serve:
A Heath bar, chopped, adds a crunchy toffee and chocolate element. Caramel sauce, for drizzling, adds extra sweetness and a decadent touch.
Essential Equipment
You’ll need a few basic kitchen tools:
A resealable plastic bag and a rolling pin for crushing the cookies and pretzels.
A large bowl for mixing the crust ingredients.
A 9-inch deep-dish pie plate.
A whisk.
A hand mixer or a stand mixer fitted with the whisk attachment for whipping the cream.
That’s it! This recipe is relatively simple.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
For the crust:
- 34 speculaas cookies (8 oz.), such as Biscoff
- 1 heaping cup pretzel sticks (2 oz.)
- ¾ cup salted butter, melted
- ¼ cup light brown sugar
For the filling:
- ¼ cup hot water
- 3 Tbsp. instant espresso powder
- 1 (14-ounce) can sweetened condensed milk
- 1 tsp. vanilla extract
- Pinch kosher salt
- 2 cups heavy whipping cream
To serve:
- 1 Heath bar, chopped
- Caramel sauce, for drizzling
These are the listed quantities.
Remember to use fresh, high-quality ingredients whenever possible, especially the espresso powder and heavy cream.
Step-by-Step Instructions
Ready to make a delicious Coffee Ice Cream Pie? Here’s a detailed, step-by-step guide:
1. Preheat Oven (for Crust):
Preheat the oven to 350°F (175°C).
2. Crush Cookies and Pretzels:
Place the speculaas cookies in a resealable plastic bag.
Use a rolling pin to crush them into fine crumbs.
Remove the cookie crumbs to a large bowl.
Place the pretzel sticks into the same bag (no need to wash it).
Crush the pretzels finely with a rolling pin.
Add the crushed pretzels to the large bowl with the cookie crumbs.
3. Combine Crust Ingredients:
Stir in the melted butter and light brown sugar into the crushed cookies and pretzels.
Mix until well combined. The mixture should be evenly moistened.
4. Press Crust into Pie Plate:
Press the crust mixture firmly into the bottom and up the sides of a 9-inch deep-dish pie plate. Make sure the crust is evenly thick.
5. Bake the Crust:
Bake the crust until it is dry and fragrant, 10 to 12 minutes.
6. Cool the Crust: Allow the crust to cool completely on a wire rack. This is important to prevent the filling from melting when you add it.
7. Make the Coffee Mixture:
In a large bowl, combine the hot water and instant espresso powder.
Whisk until the espresso powder is completely dissolved.
8. Add Remaining Filling Ingredients (except Cream): Whisk in the sweetened condensed milk, vanilla extract, and kosher salt until well combined.
9. Whip the Cream:
Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the heavy whipping cream at medium-high speed until medium peaks form, 2 to 3 minutes. Be careful not to overwhip.
10. Combine Cream and Coffee Mixture: Add the sweetened condensed milk mixture to the whipped cream.
Beat at medium-high speed until stiff peaks form, 2 to 3 minutes more.
11. Fill the Crust:
Pour the coffee ice cream mixture into the cooled crust.
Spreading and swooping the filling to create an even layer and a decorative top.
12. Freeze:
Freeze the pie, uncovered, until firm, 4 to 6 hours, or preferably overnight.
13. Serve:
To serve, slice the pie into wedges.
Serve with chopped Heath bar pieces and a drizzle of caramel sauce. Enjoy!
Troubleshooting
Here are some problems, and solutions:
Problem: The crust is too crumbly.
Solution: Make sure you’re using enough melted butter to bind the crumbs together. You can also add a tablespoon or two of water if the mixture seems too dry.
Problem: The filling is too soft.
Solution: Make sure you’re freezing the pie for at least 4 to 6 hours, or preferably overnight, to allow it to set completely. Also, make sure you’re whipping the cream to stiff peaks.
Problem: The filling is too icy. Solution: Be sure to mix the ingredients well.
Problem: The crust is soggy. Solution: Be sure to allow it to cool completely.
Problem: Not enough coffee flavor. Solution: Add more espresso powder.
Tips and Variations
Here are some tips and variations for this recipe:
Tip: For an even more intense coffee flavor, use a darker roast of instant espresso powder.
Tip: If you don’t have speculaas cookies, you can use graham crackers or gingersnaps instead.
Tip: If you don’t have pretzel sticks, you can use regular pretzels.
Variation: Add a layer of chocolate fudge sauce or hot fudge to the bottom of the crust before adding the filling.
Variation: Add chopped chocolate-covered espresso beans to the filling or as a topping.
Variation: Use different types of candy bars, such as Snickers or Twix, for the topping.
Variation: Drizzle the finished pie with melted chocolate instead of caramel sauce.
Variation: Add a layer of whipped cream.
Serving and Pairing Suggestions
This Coffee Ice Cream Pie is the perfect dessert:
Serving Suggestions:
Serve the pie frozen, straight from the freezer.
Serve it as a dessert for a summer party, a barbecue, or any occasion.
It’s a great make-ahead dessert, as it needs to freeze for several hours.
Pairing Suggestions:
This pie pairs well with a variety of beverages.
A cup of coffee or espresso.
A glass of cold milk.
A dessert wine, such as a port or a sherry.
A glass of iced coffee.
It’s also delicious on its own!
Nutritional Information
Here’s an approximate nutritional breakdown per slice (assuming 8 slices):
- Calories: Approximately 450-550
- Protein: 5-7 grams
- Fat: 25-35 grams (mostly from the butter, heavy cream, and sweetened condensed milk)
- Carbohydrates: 50-60 grams
- Fiber: 1-2 grams
This is a general estimate. This Coffee Ice Cream Pie is a relatively rich and decadent dessert. Due to the butter, heavy cream, sweetened condensed milk, and cookies.
It does provide some protein and fiber. It’s best enjoyed in moderation as part of a balanced diet.
You can reduce the fat and calories by using a lower-fat crust.
Print
Coffee Ice Cream Pie
Description
This Coffee Ice Cream Pie is a dream come true for coffee lovers! I adore the combination of the crunchy, salty-sweet crust, the creamy, intensely coffee-flavored ice cream filling
Ingredients
For the crust:
- 34 speculaas cookies (8 oz.), such as Biscoff
- 1 heaping cup pretzel sticks (2 oz.)
- ¾ cup salted butter, melted
- ¼ cup light brown sugar
For the filling:
- ¼ cup hot water
- 3 Tbsp. instant espresso powder
- 1 (14-ounce) can sweetened condensed milk
- 1 tsp. vanilla extract
- Pinch kosher salt
- 2 cups heavy whipping cream
To serve:
- 1 Heath bar, chopped
- Caramel sauce, for drizzling
Instructions
1. Preheat Oven (for Crust):
Preheat the oven to 350°F (175°C).
2. Crush Cookies and Pretzels:
Place the speculaas cookies in a resealable plastic bag.
Use a rolling pin to crush them into fine crumbs.
Remove the cookie crumbs to a large bowl.
Place the pretzel sticks into the same bag (no need to wash it).
Crush the pretzels finely with a rolling pin.
Add the crushed pretzels to the large bowl with the cookie crumbs.
3. Combine Crust Ingredients:
Stir in the melted butter and light brown sugar into the crushed cookies and pretzels.
Mix until well combined. The mixture should be evenly moistened.
4. Press Crust into Pie Plate:
Press the crust mixture firmly into the bottom and up the sides of a 9-inch deep-dish pie plate. Make sure the crust is evenly thick.
5. Bake the Crust:
Bake the crust until it is dry and fragrant, 10 to 12 minutes.
6. Cool the Crust: Allow the crust to cool completely on a wire rack. This is important to prevent the filling from melting when you add it.
7. Make the Coffee Mixture:
In a large bowl, combine the hot water and instant espresso powder.
Whisk until the espresso powder is completely dissolved.
8. Add Remaining Filling Ingredients (except Cream): Whisk in the sweetened condensed milk, vanilla extract, and kosher salt until well combined.
9. Whip the Cream:
Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the heavy whipping cream at medium-high speed until medium peaks form, 2 to 3 minutes. Be careful not to overwhip.
10. Combine Cream and Coffee Mixture: Add the sweetened condensed milk mixture to the whipped cream.
Beat at medium-high speed until stiff peaks form, 2 to 3 minutes more.
11. Fill the Crust:
Pour the coffee ice cream mixture into the cooled crust.
Spreading and swooping the filling to create an even layer and a decorative top.
12. Freeze:
Freeze the pie, uncovered, until firm, 4 to 6 hours, or preferably overnight.
13. Serve:
To serve, slice the pie into wedges.
Serve with chopped Heath bar pieces and a drizzle of caramel sauce. Enjoy!
Recipe Summary and Q&A
Let’s recap this Coffee Ice Cream Pie journey. Summary below:
Summary: This Coffee Ice Cream Pie is a no-bake dessert made with a crunchy cookie and pretzel crust, a creamy, coffee-infused ice cream filling, and decadent toppings. It’s easy to make and perfect for any coffee lover.
Q&A:
Q: Can I make this pie ahead of time?
A: Yes, this pie is perfect for making ahead of time! In fact, it needs to freeze for at least 4 to 6 hours, or preferably overnight, before serving. You can make it up to a week in advance and store it in the freezer.
Q: Can I store leftover pie in the freezer?
A: Yes, you can store leftover pie, tightly wrapped, in the freezer for up to a month.
Q: I don’t have a deep-dish pie plate. Can I use a regular pie plate?
A: A deep-dish pie plate is recommended because it can hold more filling. If you use a regular pie plate, you may have some leftover filling.
Q: I can’t find speculaas, what do I use? A: Graham crackers, or digestive biscuits.
Q: Can I use decaf instant espresso powder? A: Yes, you can.