The Domestic Rebel

Everyday Ingredients, Extraordinary Desserts

Easy Cold Brew Coffee Pie

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Cold Brew Coffee Pie on wood plates with coffee in backgroundThisĀ Cold Brew Coffee Pie is so easy, smooth, creamy & addictive!

So I’m a cream-with-my-coffee kinda girl. Always have been, always will be.

It’s to the point where I actually carry mini coffee creamers with me when I travel. What? I love my coffee creamer! IĀ dare Wayne Brady from Let’s Make A DealĀ to make a game out of what’s in my purse. I would so own him with my thimbles, spare change, hand sanitizer and coffee creamer. (Okay, maybe not a thimble… but if I ever went on the show, you bet your booty I’d be stocking up on thimbles).

So this pie isĀ totally my bag. Not literally of course, but figuratively. Rather: this pie is myĀ jam. No wait. This pie is my life? That’s more like it.

 

It’sĀ so unapologetically creamy and dreamy and brimming with amazing coffee flavor. It tastes like a latte almost, with that slight milky undertone with that warm, aromatic coffee flavor. And of course, there’s a chocolate crust because chocolate + coffee = BFFs. Like the Rachel and Ryan of the food world (and yes, I’m still holding out for Ryan Gosling and Rachel McAdams to rekindle their love. I’LL WAIT FOREVER FOR YOU, RYRA.)

Making this pie is a cinch. Just whisk together some cold brew coffee concentrate, a little milk and some instant pudding mix into a bowl until it’s nice and thick. I also added in some coffee extract because I really wanted to drive home the coffee flavor. This extract is a total must-have if you want a delicious coffee flavor in your baked goods, and it really ramps up the flavor here.

Once the mixture is good and thick, fold in some Cool Whip. I know, some of you detest the stuff but man, there’s no substitute for it. It’s more stable than whipped cream so I like it for no-bake pies like this. Once it’s good and combined, pour it into the prepared Oreo pie crust.

Cold Brew Coffee Pie on wood plates and parchment with forks and coffeeThen you must wait for it to chill. It’s excruciating, I know, but if you don’t let it chill, it will be a disastrous mess. Trust.

Once it’s sufficiently chilled, it’s time for EATING, Y’ALL. Pipe on some whipped cream if ya fancy, and add some dark chocolate-coated espresso beans for a fancy schmancy garnish. Voila!

Coffee lovahs, this one’s for you!

Cold Brew Coffee Pie on wood plate with coffee glass*adapted from my Root Beer Float Pie recipe

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4.78 from 9 votes

Easy Cold Brew Coffee Pie

This frozen, no-bake Cold Brew Coffee Pie is PHENOMENAL. Creamy, smooth and packed with coffee flavor, it's perfect for a hot day and for any coffee fanatic!
Prep Time6 hrs 10 mins
Total Time6 hrs 10 mins
Course: Dessert, No Bake Desserts, Pie
Cuisine: American, Dessert
Servings: 8
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • 1 (3.4 oz box) INSTANT vanilla pudding mix
  • 3/4 cup cold brew coffee any brand is fine; I used sweetened cold brew coffee but unsweetened will work
  • 1/2 cup milk or cream
  • 1 Tbsp pure coffee extract or less if you want a less strong coffee flavor
  • 1 (8 oz tub) Cool Whip, thawed
  • 1 prepared Oreo cookie crust
  • Whipped cream for garnish
  • Dark chocolate-covered espresso beans for garnish

Instructions

  • 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!
  • Pour the mixture into the prepared pie crust and smooth out the top. Freeze for at least 6 hours, or overnight.
  • Just before serving, pipe on whipped cream and garnish with dark chocolate-covered espresso beans. Cut into wedges and serve!

Cold Brew Coffee Pie on wood plates with bite missing and forkI think you guys are going toĀ love this Cold Brew Coffee Pie! Serve it up with a glass of iced coffee, natch. šŸ™‚

Cold Brew Coffee Pie collageHave a super sweet day!

xo, Hayley

Disclaimer: this post contains some Amazon affiliate links. If a purchase is made using one of my links, I receive a small commission at no cost to you. Thank you for keeping my blog alive!Ā 

 

 

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Comments

  3. What would happen if I use unsweetened cold brew?? I make my own and I prefer it unsweetened. Thanks in advance.

    Reply

    • Hi Ann! Nothing would happen – it may just be a little less sweet, but not by much šŸ™‚ Hope you enjoy this!

      Reply

  4. I live in australia and just have one question- what is cod brew?! Is this just coffee that has gone cold? Or the milky stuff you buy prepackaged?

    Reply

    • Hi Emma! Cold brew is a coffee that’s steeped in cold water for a long period of time. If you don’t have cold brew coffee there (in the States it comes in bottles or cans), just use room temperature or cold regular coffee!

      Reply

      • 5 stars
        You can make cold brew with a french press. Use 3/4 cup coffee and 3 cups water. Allow to sit in a cold dry place for 18-24 hrs. Slowly push down the press to press grounds to the bottom. You have just made a cold brew concentrate. You can put can combine 1/3 cup concentrate to 2/3 cup whole milk to make an iced latte ( add a shot of vanilla or caramel syrup for sweetness) or 1/2 cup concentrate to 1/2 cup water to have an iced coffee black. This recipe is great with the concentrate. Rich coffee flavor.

        Reply

      • Thank you……. I had the very same question!! Where I go to get my coffee is always Biggbys and they have just recently started selling cold brew, but I did not want to spend an extra $6 just to test out a little portion of it. I think what I will do is just use some of my dark roast regular coffee, because that already has such an intense flavor!!

        Reply

    • Hi Agne! I get my props at a variety of local stores (I live in Sacramento). Some places around here that I find them are: Not Too Shabby, Antique Trove, Hand Pickin’ Emporium, and ReFind, along with garage sales and things like that. Hope this helps! I suggest trying antique stores in your area, or second-hand stores sometimes have really cool old utensils.

      Reply

    • Hi Susan! I purchase it at Sur La Table, or another cooking store like that. I’ve also seen it at crafts stores, like Michael’s, Hobby Lobby, etc. The brand I love is Nielsen-Massey, but if you can’t find that, feel free to use coffee extract from the grocery store (either McCormick brand or JR Watkins brand at Walmart).

      Reply

    • Hi Gwen! Cool Whip is a stabilized whipped cream that is sold in the frozen section. If you can’t find it in Scotland, feel free to use 2 cups of whipped cream!

      Reply

      • Canned whip cream or heavy whipping cream thatā€™s been whipped to stiff peaks? I donā€™t like the taste of cool whip, so Iā€™d rather use heavy whipping cream – how much sugar to add to it? The same as any home made whip cream recipe calls for? Will using fresh or canned whip cream instead affect the ability of the pie to firm up properly as itā€™s not stabilized like cool whip? No gelatin would need to be added to make up for that? Or corn starch or ? Sounds delicious & I would love to try if thereā€™s a sub for cool whip that will still yield a comparable texture ? Have you tried the sub as you suggested here? Thanks. Sorry for all the questions, Iā€™m not an experienced baker but trying to follow through on logic & a bit confused. Look forward to seeing more of your great recipe ideas.. Love the clear presentation, written with pics & vids, very helpful. Thank you.

        Reply

        • Hi Ninpfan, when a recipe calls for whipped cream, do not use canned whipped cream – it will not hold its shape and is only usable as garnish only. I would recommend whipping heavy whipping cream into stiff peaks and adding some powdered sugar to it for sweetness. And yes, for stability you would want to add in some gelatin as regular whipped cream won’t be able to hold all that weight.

          Reply

    • Hi Chris, if you use an unsweetened cold brew coffee, that’s fine and the pie will be delicious either way! Otherwise, add 1/4 cup sugar.

      Reply

  9. Oh my word I found this post at 12:30 am and want to get up and make it! I’m drooling it looks amazing. Other than the crust lol I’m not a fan of crusts I just eat the filling of pies alone.

    I would totally pop this in the freezer then top it with some chocolate syrup!

    Reply

    • Cortney, it would be awesome with chocolate syrup! And my dad isn’t a fan of Oreo crusts, so he totally just ate the filling and gave my mom the crust, ha!

      Reply

  10. 5 stars
    I am dying to make this! One question though. Do you buy your cold brew from Starbucks or do they sell the Starbucks cold brew in grocery stores? Seems like they are always out of it at my Starbucks.

    Reply

    • Hi Jessica, you can totally buy the cold brew coffee at Target or Walmart. I used Starbucks brand, but you could use any brand!

      Reply

    • Hi Taylor! You can omit it and the pie will taste just fine. The extract just adds a richer flavor. Use a little vanilla extract in its place.

      Reply

  13. Hi! I made this pie tonight, it’s currently in the freezer chilling (a painstaking step in the process) and I’m wondering 1.) Once I’ve kept it in the freezer overnight and I start to dig in tomorrow, do I put it back in the freezer or will the fridge be okay for storage?
    2.) Not that I’m planning on having much leftover, but how long will this pie keep?

    Thank you and I can’t wait to try it!

    Reply

    • Hi Zoe, I know – the freezing part is the hardest part for sure šŸ™‚ Keep it in the freezer because I fear it may become too soft in the fridge.

      Reply

      • I just finished eating some!! So good. Thank you for sharing this recipe.
        Also maybe you have a tip for this too.
        I decided to make my own Oreo pie crust and I had a really hard time getting it out of the pie pan. It seemed to stick the to bottom. Any ideas on how to avoid this in the future?

        Reply

  16. I bought Chameleon concentrated cold brew coffee (not a single serve ready to drink bottle) to which the directions on the bottle say to add water or milk for a serving. Did you use a concentrated kind or is it the ready to drink already diluted kind?

    Reply

    • Hi Lisa, I added a ready-to-drink kind. I’m assuming you should follow the directions on the cold brew coffee, prepare as stated, and then use it. Hope this helps!

      Reply

  17. This was soooo good and only took me about 10 minutes, I even made the Oreo crust from scratch! I made three shots of espresso in the am and put it in the fridge for the cold brew, i didnt add sugar to the coffee because I think the cool whip is sweet enough. Also I didn’t have coffee extract so used kahlua instead, it got rave reviews! Thank you!

    Reply

  18. You say use a 3.4 oz box of pudding but the large size is only 1.5 oz. how many boxes do you use. One large or 2 small?

    Reply

    • Yes! This was my problem. I could only find .8 ounce boxes so used 4 of them. Bad idea! The pudding was so thick I could barely stir it after a while. It looks disgusting. Is it possible your measurements are off, domesticrebel?

      Reply

      • Hi Catherine, the recipe calls for one 3.4oz box of instant pudding mix. Did you use the sugar free/fat free kind? Those usually come in smaller ounce sizes but I recommend the regular version for this pie.

        Reply

        • Thanks for replying! I did indeed use the sugar/fat free. Amazing that there’s such a difference between the two kinds. Thanks for the tip–I’m pawning off the gelatinous stuff on my kids and trying again with just one box, which I think from the video would have the texture you’re going for.

          Reply

  20. Made this today….I couldn’t find coffee extract, but I followed the rest of the recipe to a tee…..and it ended up just tasting like caramel. Cannot taste the coffee at all.

    Reply

  22. If Iā€™m planning on making this and then taking it to an event in a cooler, do you think the decorative whipped cream topping and also the filling will survive for an hour or two before being served?

    Reply

  23. This looks amazing! I bought everything to make it but am a little confused because the cold brew coffee I bought is the Trader Joes concentrate. Do I use 3/4 cup of the concentrate, or do I need to dilute it first (the suggested use instructions are to mix 1 part concentrate with 2 parts water). Thanks for your help!

    Reply

    • I think the recipe is meant for the diluted concentrate however I made it with full strength concentrate and loved it. I also added condensed milk to even it out a little since it was slightly bitter. Came out wonderful.

      Reply

  24. I just had to try this and very glad I did It was delicious,!! Instead of the Oreo crust I did chocolate and topped it off with cool whip and drizzled caramel sauce on top. It was easy and sooo good ?

    Reply

    • Hi Kate, yes you can but note that homemade whipped cream is less stable than Cool Whip and your final product may be softer/runnier.

      Reply

  26. First, this motivated me to get out my French press and use it to make the cold pressed coffee. Love that! I added some instant espresso crystals instead of extract and some cream cheese for stability as well as another flavor layer. FANTASTIC! I used unsweetened cold pressed coffee but I also enjoy strong black coffee. For iced coffee I donā€™t add sugar or flavor, just milk. Most probably like it sweeter.

    Reply

  27. Oh Lord….. I havenā€™t even finished the whole thing yet, just licked the spoon. This dessert is going to be added to my list of regulars. Thanks!

    Reply

    • Hi Amy, nope, it’s meant to go in the freezer. It’s a freezer pie šŸ™‚ just let it set out before serving for about 10 minutes or so.

      Reply

    • Hi Mandy, absolutely! It’ll probably be darker in color too, but that shouldn’t be a problem I’d imagine!

      Reply

  30. 5 stars
    I love this recipe! I made this as written, but my cold brew concentrate was unsweetened so I added a tablespoon or two of sweetened condensed milk. I also made it with chocolate pudding mix, the same two tablespoons of sweetened condensed milk, and a handful or two of mini chocolate chips. Everyone loved the “mocha” one, even more than the regular. I don’t make this often, but when I do there are no crumbs left in the pie pan.

    Reply

  31. This is a great recipe. I had to make a few adjustments because my husband is a diabetic. I made my own crust using sugar free shortbread cookies.. To make the crust I mixed 1 3/4 cups cookie crumbs and 6 tablespoons unsalted melted butter and pressed into the pie plate. For the filling I used two 1 ounce packages of sugar free vanilla pudding. The consistency was too thick so I added 1/4 cup more milk. I did not have any coffee extract so to make my cold brew coffee I added 1 heaping teaspoon instant coffee to 3/4 cup hot water and let it cool. The coffee flavor was outstanding and it made for a delicious pie. Thanks for the recipe.

    Reply

  32. 5 stars
    I made this with two boxes of sugar free vanilla pudding, lite cool whip, unsweetened cold brew and fat free milk to lighten it up significantly and it STILL tasted like the most decadent thing EVER.

    Reply

  33. 5 stars
    Super easy and yummy recipe! I made it for a party this weekend and it was a huge hit! I love that there is no baking required. Perfect for hot summer days. I was able to find the coffee extract at a local supermarket and Iā€™m glad I did. It really brings out the coffee flavor. This will be my go-to recipe when Iā€™m asked to bring something to a get-together or party!

    Reply

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