A rich and satisfying coffee cream pie with an easy chocolate cookie crust and airy coffee-infused whipped cream. This post is sponsored by Watkins, thank you for supporting the brands I love.
Why it works
This pie is made for coffee lovers. It is creamy, easy, and there is coffee in every element of the pie.
I love it because it is a pie my great-grandmother used to make during the summer, and I would help her make the crust and stir the filling. It doesn’t require a lot of baking, and it is served chilled, so it makes a wonderful summer pie for creating memories of your own.
We use a chocolate cookie crust that has a delicious hit of coffee. I love this crust because it is easy to make, so it is perfect for bakers of all skill levels. There is very little shrinkage that happens with the crust, and it isn’t very finicky.
The coffee cream filling is a simple chocolate pudding with a bit of whipped cream folded in. It is luscious and creamy with an amazing coffee flavor that has light caramel notes.
To finish the pie, we make a coffee-infused whipped cream that is then dusted with just a touch of cinnamon. This whipped cream is so good, you will want to use it on everything! I especially love it with waffles.
What really makes this pie stand out is the quality of the ingredients. I absolutely recommend using the best ingredients you are able to because it truly makes a difference in the final product. I especially love using Watkins organic spices and extracts in recipes like this to add a better, richer flavor. Watkins vanilla has a beautiful and robust flavor with sweet floral notes that complement the coffee wonderfully. The cinnamon is warming and sweet to bring out the best in the coffee and whipped cream.
Ingredients
Coffee cream pie requires mostly common pantry ingredients, which is why it is important to use the best ingredients you can find and only use certain substitutions when applicable.
- Coffee - In this recipe, we use instant espresso. I recommend using it over instant coffee, but if you only have instant coffee available, that will work just fine. Use the same amount of instant coffee as you would the espresso.
- Sugar - For a pure coffee flavor, I recommend using granulated sugar. You can substitute half the granulated sugar with light or dark brown sugar to bring in a butterscotch flavor to the pie.
- Vanilla - I recommend using Watkins Organic Original Gourmet Baking Vanilla Extract. It is a low alcohol extract that retains its delicious flavor during baking. It’s made using all Non-GMO Certified ingredients and is free from high-fructose corn syrup, added MSG and other artificial ingredients.
- Spices - In this pie, we use a sprinkling of Watkins Organic Ground Cinnamon to add more dimension to the flavor profile. It’s USDA Organic Certified and Non-GMO Project Verified and adds so much to the filling and topping.
- Cornstarch - I like to use cornstarch to thicken the pudding. You can substitute it with arrowroot starch or all-purpose flour.
- Milk - We use both whole milk and heavy cream in this pie. I do not recommend substituting with any reduced fat or dairy alternative in this recipe. If you cannot find heavy cream, whipping cream and double cream should also work.
- Cocoa - We use cocoa powder to make the crust. I typically use Dutch-processed cocoa powder, but you can also use natural cocoa powder.
Method
The best part about this coffee cream pie is how easy it is to make. Both the crust and the filling need to cool completely before assembly. As the filling takes longer and also needs to have whipped cream folded in, I recommend starting with the filling.
- Mix together the dry ingredients, then add in the egg and yolk in a medium saucepan. Whisk well to combine.
- Add in the heavy cream and milk slowly and stir well.
- Turn on the heat to medium and stir constantly, scraping the sides and bottom of your pan until the mixture is thick. Stir in the vanilla extract. Allow to cool completely.
- Once cooled, whip the heavy cream until it forms stiff peaks and fold into the pudding. Set aside.
- While the pudding is still cooling, start the crust. Beat the butter and sugar with the egg and vanilla.
- Stir in the wet ingredients until just combined. Press the mixture into your pie pan.
- Bake until set and allow to cool.
- Pour the cooled filling with the folded in whipped cream into the pie crust. Store in the refrigerator as you make the topping.
- Beat all the ingredients for the whipped cream together until it forms stiff peaks. Top the pie with whipped cream. Dust with cinnamon.
Tips
My best recommendation is to prep ahead of time. The filling in particular keeps well before you add in the whipped cream.
I recommend making the filling ahead of time - at least 48 hours prior to serving - to really allow the flavors to develop. Ensure it has plastic wrap touching the top of the filling so skin doesn’t form on the top.
Do not add the whipped cream to the top of the pie until you are ready to serve.
You can add more instant coffee to the whipped cream or to the filling, depending on how strong you like the coffee flavor to come out. I would not recommend adding more than double the amount of coffee, however.
Recipe Card
Coffee Cream Pie
Ingredients
Coffee Pudding Filling
- ⅔ cup granulated sugar
- 2 tablespoons cornstarch
- 1 ½ tablespoons instant espresso
- ¼ teaspoon Watkins Organic Ground Cinnamon
- ½ teaspoon Watkins Fine Himalayan Pink Salt
- 1 large egg room temperature
- 2 large egg yolks room temperature
- ⅔ cup heavy cream room temperature
- ⅔ cup whole milk
- ½ cup heavy cream
- 1 teaspoon Watkins Organic Original Gourmet Baking Vanilla Extract
Chocolate Cookie Crust
- ½ cup unsalted butter room temperature
- ¼ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon Watkins Organic Original Gourmet Baking Vanilla™ Extract
- ¼ teaspoon Watkins Organic Ground Cinnamon
- 1 ½ cups all-purpose flour
- ⅓ cup cocoa powder
- 1 tablespoon instant espresso
- ½ teaspoon Watkins Fine Himalayan Pink Salt
- 1 tablespoon water
Coffee Whipped Cream
- 1 ½ cups heavy cream chilled
- ⅓ cup powdered sugar
- 1 teaspoon espresso powder
- ½ teaspoon Watkins Organic Original Gourmet Baking Vanilla Extract
- Watkins Organic Ground Cinnamon for dusting
Instructions
Coffee Pudding Filling
- In a medium saucepan, add the sugar, cornstarch, espresso, cinnamon, sea salt, egg, and egg yolks together. Mix until well-combined.⅔ cup granulated sugar, 2 tablespoons cornstarch, 1 ½ tablespoons instant espresso, ¼ teaspoon Watkins Organic Ground Cinnamon, ½ teaspoon Watkins Fine Himalayan Pink Salt, 1 large egg, 2 large egg yolks
- Slowly whisk in the heavy cream and milk, adding ⅓ cup at a time and whisking well before adding more.⅔ cup heavy cream, ⅔ cup whole milk
- Turn on the heat to medium and whisk constantly until you notice the pudding just starting to thicken. Switch to a wooden or silicone spoon and turn the heat to low.
- Continue to cook. Remember to scrape the sides and bottoms to prevent burning.
- Cook until the mixture bubbles for about 2 minutes - this should take about 10 - 15 minutes of cooking
- Stir in the vanilla. Cool the pudding until it reaches room temperature.1 teaspoon Watkins Organic Original Gourmet Baking Vanilla Extract
- Whip the heavy cream until it reaches stiff peaks. Fold it into the pudding until there are no streaks.½ cup heavy cream
- Pour the pudding into the cooled pie crust and smooth the top. Chill for an hour, then place plastic wrap over the top of the pie. Chill until fully cooled through.
Chocolate Cookie Crust
- Add the butter and sugar into a mixer and beat until fully combined - about 3 minutes.¼ cup granulated sugar, ½ cup unsalted butter
- Add in the egg yolk and vanilla, beat together for another 2 minutes.1 large egg yolk, 1 teaspoon Watkins Organic Original Gourmet Baking Vanilla™ Extract
- Stir in the flour, cocoa powder, instant espresso, sea salt, and ground cinnamon. Mix just until combined.¼ teaspoon Watkins Organic Ground Cinnamon, 1 ½ cups all-purpose flour, ⅓ cup cocoa powder, 1 tablespoon instant espresso, ½ teaspoon Watkins Fine Himalayan Pink Salt
- Add in the water and mix just until incorporated.1 tablespoon water
- Take about ⅔ of the dough and press into the sides and bottom edges of the pie pan evenly. Use the remaining dough to press into the bottom of the pie pan.
- Chill for about an hour, then preheat the oven to 350F.
- Bake for 20 - 22 minutes. Allow to chill completely.
Coffee Whipped Cream
- Whip ingredients until it reaches stiff peaks. Fill a piping bag with the whipped cream and pipe onto chilled pie. Dust with cinnamon.1 ½ cups heavy cream, ⅓ cup powdered sugar, 1 teaspoon espresso powder, ½ teaspoon Watkins Organic Original Gourmet Baking Vanilla Extract, Watkins Organic Ground Cinnamon
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