Creamy No-Bake Coffee Pie (Print Version)
Frozen dessert with espresso cream filling and Oreo crust, ideal for coffee lovers and easy entertaining.
# Ingredients:
→ Crust
01 -
25 Oreo cookies
02 -
60 g unsalted butter, melted
→ Coffee Cream Filling
03 -
720 ml cold heavy cream
04 -
60 g powdered sugar
05 -
2 tablespoons instant espresso powder
06 -
397 g sweetened condensed milk
# Steps:
01 -
Process Oreo cookies in a food processor until finely crushed. Add melted butter and pulse until the mixture resembles damp sand.
02 -
Press about two-thirds of the crumb mixture firmly along the sides of a 23 cm deep-dish pie plate. Use the remaining mixture to cover the bottom, pressing evenly to create a sturdy base. Set aside.
03 -
Using a stand mixer with a whisk attachment or hand beaters, whip cold heavy cream, powdered sugar, and instant espresso powder on high speed until stiff peaks form, approximately 6–7 minutes.
04 -
Reduce to low speed and incorporate sweetened condensed milk. Mix for 30 seconds, scrape the bowl, then mix another 30 seconds until just combined. Do not overwhip to maintain a light texture.
05 -
Transfer the coffee cream filling into the prepared Oreo crust. Smooth the surface with a spatula, creating decorative swirls if desired. Freeze uncovered for a minimum of 6 hours until completely set.
06 -
Once fully frozen, cover the pie with plastic wrap and, optionally, a layer of foil for long-term storage.
07 -
Allow the pie to rest at room temperature for approximately 10 minutes before slicing. Serve frozen.
# Notes:
01 -
Protect the pie in the freezer by storing in a cake carrier or covering with an inverted bowl.
02 -
For a store-bought Oreo crust, expect excess filling; layer it with whipped cream or cookie crumbs for parfaits.
03 -
Wrapped securely, the pie keeps for up to 2 months in the freezer, resisting freezer burn.
04 -
Enhance presentation with garnishes such as shaved chocolate, whipped cream, or additional cookie crumbs.