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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 hours
Cook Time15 minutes
Total Time7 hours 15 minutes
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.