This Cold Brew Coffee Pudding Pie is for serious coffee lovers! Creamy coffee-flavored pie in an Oreo crust topped with fresh whipped cream.

Last month I moved from one apartment to another within the same complex, and I have to say, I have felt SO happy in my new place.

The happiness and mental health attitude shift was IMMEDIATE when I moved to my new unit. So much so that followers on Instagram and even my mail carrier have made comments about it. I love it!

With this newfound happiness comes an abundance of creativity: my side jewelry-making business, Just Rebel Jewelry on Etsy is doing SO well and I have TONS of ideas constantly pouring through me, and I have been coming up with amazing recipe content for Domestic Rebel. Overall, things are good!

BUT! Enough about me. Let’s talk about this seriously crave-worthy pie!

I initially got the idea while waiting for my sandwich to be made at the local grocery store. Underneath the sandwich making case they have a cold case they often display pies in and they had a Vietnamese coffee pie. It sounded delicious and got my noggin working.

I tried making it like a Key lime pie with coffee instead of Key lime juice but it was a TOTAL disaster. So I went back to the drawing board and came up with this masterpiece. It truly is divine!

Coffee Pudding Pie

This Cold Brew Coffee Pudding Pie starts with cold brew! Any kind will do, and nowadays they sell them everywhere! Just make sure it’s black and unsweetened, as we want a pure coffee flavor and we’re adding in our own sugar.

We’ll cook the pudding on the stove with some sugar, flour (to thicken it), egg yolks (also as a thickener but to add creaminess as well), and vanilla extract for flavor. After it’s cooled and thickened, we’ll fold in some whipped cream. You can use fresh whipped cream or thawed Cool Whip which will be slightly more stable, but it’s up to you.

Garnish it with more whipped cream, a sprinkling of crushed chocolate cookie crumbs and voila! A coffee lover’s DREAM pie.

I mean… can you even handle this!?

Print Recipe

Cold Brew Coffee Pudding Pie

This Cold Brew Coffee Pudding Pie is for serious coffee lovers only! With a rich coffee flavor in a chocolate cookie crust, it's creamy, cool, silky smooth and SO delicious and simple to make!

Prep Time7

Cook Time15

Total Time7 15

Course: No Bake Desserts, Pie

Cuisine: American, Dessert

Servings: 10 servings

Ingredients

1/4 cup granulated white sugar
4 Tbsp all-purpose flour
2 cups cold brew coffee, unsweetened and black any brand works, I used "Stok" brand
2 large egg yolks, lightly beaten
1 tsp pure vanilla extract
3/4 cup heavy whipping cream OR 1¼ cups Cool Whip, thawed
One 9" prepared Oreo cookie pie crust

For Topping:

1 cup heavy whipping cream
1/4 cup confectioners' sugar
2-3 Oreo cookies, filling scraped, finely crushed optional, for garnish

Instructions

In a medium saucepan, whisk together the sugar and flour until fully combined and no lumps remain. Add in the cold brew coffee and turn on the heat to medium-high. Whisk thoroughly, taking care to scrape the bottom and sides of the pot and break up any lumps. Whisk occasionally until mixture begins to bubble and thicken. Allow to bubble for about 2 minutes.
Remove from the heat and working quickly and carefully, pour a small amount of the bubbling coffee mixture into the bowl of lightly beaten egg yolks, whisking the yolk mixture constantly to prevent the eggs from scrambling. This is called tempering the eggs. Once the eggs have been incorporated with the coffee mixture, pour the egg mixture back into the coffee mixture and continue cooking in the saucepan until the mixture comes to a boil. Allow to boil for about 2 minutes, stirring constantly. Mixture will have thickened.
Remove from heat and whisk in the vanilla extract. Strain the mixture into a bowl if there are any lumps. Cool the pudding to room temperature, about 30 minutes.
Once pudding has cooled, whip the heavy whipping cream in a stand mixer with the whisk attachment until stiff peaks form, about 5-7 minutes. Fold the whipped cream (or use thawed Cool Whip here instead) gently into the pudding mixture until no streaks remain and the mixture is fully incorporated. Spread the filling into the prepared pan, then refrigerate for 6 hours, preferably overnight.
Just before serving, make fresh whipped cream to go on top: In the bowl of a stand mixer, beat the heavy whipping cream and confectioners' sugar together with the whisk attachment until stiff peaks form, about 5-7 minutes. Or, use any remaining Cool Whip you have. Spread onto the pie. Garnish with Oreo cookie crumbs, if using. Serve and store leftovers in the fridge.

Notes

A note about Cool Whip versus fresh whipped cream: I used fresh whipped cream in my pie and I found it to have a looser consistency. It still cut perfectly fine and plated in a pie wedge shape, but it definitely was less stable than if you were to make it with Cool Whip, which is a stabilized whipped topping. Just a heads up!

Because of this, I would say a pie made with fresh whipped cream will last up to 2 days in the fridge, whereas a Cool Whip version would last probably 3 or maybe 4.

This pie was tested using STOK brand cold brew coffee. Any brand will work; just make sure it's unsweetened and black.

If you love coffee, you are going to LOVE this creamy, rich pie!

Have a super sweet day!

xo, Hayley

More Coffee This Way…

Frozen Cold Brew Coffee Pie – this one’s great in the summer!