This is hands-down the BEST Coffee Pie Recipe I have ever made, and easily my favorite of all no-bake dessert recipes! The crisp Oreo crust is piled high with a lusciously creamy filling made with sweetened condensed milk, heavy cream, and instant espresso powder. Pop it in the freezer and you get an incredible 6-ingredient frozen dessert that tastes like your favorite iced latte!
This post includes our secret ingredient for the most amazing flavor, plus all the tips you need to get rave-reviews every time you serve this dessert. Coffee lovers, let's do this!
Did anyone else LOVE the old Trader Joe's Mud Pie? It was my absolute favorite, and this frozen coffee pie recipe is the closest we have ever come to recreating the creamy filling!
If you like recipes using coffee, I also recommend this fudgy Chocolate Coffee Cake Recipe or this Kahlua Bundt Cake. We don't mess around when it comes to dessert recipes.
Skip to:
Why this recipe amazing
- Takes 20 minutes to make
- Only 6 ingredients
- No baking or cooking required
- You can use a stand mixer or hand beaters
- It's make ahead friendly
No bake coffee pie ingredients
The ingredients in this recipe are simple, but there are a couple tips that will help you be really succesful. Quantities can be found in the recipe card below.
- Oreos: I really prefer name brand in this case because I think they taste better. For the best texture, choose the regular cookies, not doubled stuff.
- Butter: I always buy salted butter, but unsalted is fine in this recipe.
- Heavy cream: It may also be labeled as whipping cream in your grocery store. Start with it very cold for the fluffiest filling.
- Powdered sugar: Besides adding sweetness, it also gives the filling a little extra support so that it doesn't get floppy. Don't substitute granulated sugar.
- Espresso powder: It's really important to use this and not just instant coffee, because it noticeably adds more and better flavor. I use Delallo espresso powder and really love it.
- Sweetened condensed milk: Eagle brand is popular, but I use the generic version with great results. This can't be substituted with evaporated milk.
Helpful tools for making this frozen dessert
How to make coffee pie
It's true this recipe is homemade from scratch, but it's also very simple! My top tip before you start is to keep your cream in the fridge until right before you need it so that it stays cold.
Use a food processor to zoom the Oreo cookies until they are fine crumbs. Add the melted butter and pulse until it is well combined and moist.
Press the crumbs into a deep dish 9 inch pie pan. Use firm pressure - I find it helpful to use a tamper or a flat bottomed measuring cup to really press it down.
Next, place the cold cream, sugar, and espresso powder in the bowl of a stand mixer, or in a large bowl with a hand mixer. Beat them together on high speed until stiff peaks form, which took mine about 6-7 minutes.
Add the condensed milk on top. Mix it for 30 seconds on low speed, then pause to scrape the bowl really well, especially the very bottom. Mix again for 30 seconds on low.
Pour the filling into the finished crust and use the back of a spoon to add some swirls to the top. Then freeze it uncovered for 6 hours.
Pro tip: I like to freeze it uncovered at first so that the top stays pretty. Once it is solid, you can wrap it in plastic wrap, then store in the freezer until you're ready to serve.
Storage instructions
Store the coffee cream pie in the freezer for 1-2 months. It is ideal to store it wrapped tightly in plastic wrap, with an optional layer of tinfoil to protect against freezer burn.
How to make coffee desserts flavorful
Our secret to adding a bold yet smooth flavor to this dessert is using instant espresso powder. A lot of other recipes will call for brewed coffee or instant coffee granules, but I promise you our solution will lend more flavor every time!
FAQ
I suggest leaving it out at room temperature for about 10 minutes before slicing to allow it to soften a little. To slice it, dip a really sharp knife into hot water. Dry the knife quickly, then cut a slice. You can repeat this as many times as needed for clean, beautiful slices each time.
I really don't recommend using cool whip instead of homemade whipped cream. The flavor is distinctly different, plus you avoid all the excess chemicals and ingredients that aren't necessary for an amazing coffee dessert!
You can make this Oreo no bake dessert with a store-bought pie crust, but it will be quite a bit smaller than the homemade one. You will have quite a bit of leftover filling (which you can eat all on it's own if you're so inclined 😉).
Tips and tricks
- Use firm pressure when you press the crust into the pan. This will help it stay together so it isn't too crumbly.
- Don't overmix after adding the condensed milk. If you mix too long, the filling will lose it's airy texture, making it less creamy and less tall.
- This is a tall dessert. If you want to store it with extra protection, try setting the lid of a cake carrier over the top in the freezer.
More no bake dessert recipes
Looking for other recipes like this? Try these:
- Golden Graham Rice Krispies - These rock!
- Orange Creamsicle Frozen Pie Recipe - Great for a hot summer day.
- Lemonade Pie Recipe - Another no bake pie.
- White Chocolate Churro Popcorn - Jazz it up with sprinkles.
- Caramel Apple Slices - With caramel, chocolate and toppings!
Recipe
Creamy Coffee Pie Recipe (No Bake, 6 Ingredients)
Ingredients
- 25 Oreos
- 4 tablespoon butter melted
- 3 cups heavy cream
- ½ cup powdered sugar
- 2 tablespoon instant espresso powder
- 14 oz sweetened condensed milk
Instructions
- In a food processor, pulse the oreos until they are fine crumbs. Add the melted butter. Pulse until evenly combined and resembling damp sand.25 Oreos, 4 tablespoon butter
- To form the crust, dump ⅔ of the crumbs in the bottom of a 9-inch deep dish pie pan. Using your fingers or a tamper, press the crumbs firmly into the side. Then add the remaining crumbs and press firmly into the bottom of the pan.
- In a stand mixer fitted with whisk attachment or hand beaters, whip the heavy cream, powdered sugar and instant espresso on high until stiff peaks form, about 6-7 minutes.3 cups heavy cream, ½ cup powdered sugar, 2 tablespoon instant espresso powder
- Pour in the sweetened condensed milk and whip on low for 30 seconds, scrape well with a spatula, then whip on low for another 30 seconds.14 oz sweetened condensed milk
- Pour the filling into the prepared crust. Smooth out the top or add a design (see post for ideas). Then freeze uncovered for at least 6 hours. Once frozen thoroughly, cover with plastic wrap and leave in the freezer until ready to serve.
- To serve, thaw for about 10 minutes to make it easier to cut. Enjoy!
Notes
- Use firm pressure when you press the crust into the pan. This will help it stay together so it isn't too crumbly.
- Don't overmix after adding the condensed milk. If you mix too long, the filling will lose it's airy texture, making it less creamy and less tall.
- This is a tall dessert. If you want to store it with extra protection, try setting the lid of a cake carrier over the top in the freezer.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Mlm says
Tastes really good! Creamy and rich, but not overpowering.
Danielle says
Thank you for taking the time to let us know.