Creamy Coffee Pie Recipes

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COFFEE CREAM PIE



Coffee Cream Pie image

Coffee and pie, long a harmonious pair, are served together as one in this recipe from "Martha Stewart's New Pies & Tarts." Chocolate-covered espresso beans hint at the flavor of the filling below, which is spiked with both instant espresso and coffee liqueur. Martha made this recipe on episode 507 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 13

3/4 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 1/2 cups milk
2 tablespoons plus 1 teaspoon instant espresso powder, such as Medaglia D'Oro
4 large egg yolks
1/4 cup coffee liqueur, preferably Kahlua
1 teaspoon pure vanilla extract
4 tablespoons unsalted butter, cut into tablespoons and softened
Chocolate Wafer Crust
1/3 cup dark chocolate-covered espresso beans or chocolate curls
2 1/2 cups cold heavy cream
2 tablespoons confectioners' sugar

Steps:

  • Whisk together granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and 2 tablespoons espresso powder, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).
  • Whisk egg yolks in a medium bowl until combined. Whisk in milk mixture in a slow, steady stream until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, just until it returns to a boil, 1 to 2 minutes.
  • Strain through a fine sieve into a large bowl, and stir in coffee liqueur and vanilla. Add butter, 1 tablespoon at a time, whisking until each piece melts before adding the next one. Let custard cool, whisking occasionally, about 10 minutes.
  • Pour custard into baked and cooled crust. Press plastic wrap directly on surface of custard. Refrigerate until filling is firm, 4 hours (or wrapped tightly with plastic, up to 1 day).
  • With the flat side of a chef's knife, crush espresso beans, 1 at a time. Reserve 1 tablespoon large pieces for garnish.
  • In a chilled bowl, beat cream, confectioners' sugar, and remaining 1 teaspoon espresso powder until stiff peaks form. Fold small espresso-bean pieces into whipped cream mixture, and spread over pie. Sprinkle with reserved espresso-bean pieces or chocolate curls, and serve immediately.

COFFEE CREAM PIE



Coffee Cream Pie image

I created this sweet coffee-flavored recipe as an entry for our state fair, adding the toffee topping to "dress it up". I'm glad I did- the pie won first place and is now a family holiday favorite!

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6-8 servings.

Number Of Ingredients 15

2/3 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
3 tablespoons instant coffee granules, crushed
3 egg yolks, lightly beaten
2 tablespoons butter
2 teaspoons vanilla extract
1 chocolate crumb crust (9 inches)
TOPPING:
1 teaspoon instant coffee granules
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
1 Heath candy bar (1.4 ounces), crushed

Steps:

  • In the top of a double boiler, combine the sugar, flour and salt; gradually stir in milk until smooth. Cook and stir over boiling water until thickened, about 10 minutes. Stir in coffee granules., Gradually stir a small amount into egg yolks; return all to pan. Cook and stir for 3 minutes. Remove from the heat; add butter and vanilla. Cool for 30 minutes. Pour into crust; chill. , In a bowl, dissolve coffee granules in a small amount of cream. Add sugar, vanilla and remaining cream. Whip until stiff peaks form. Spread over filling; sprinkle with crushed candy bar. Chill.

Nutrition Facts :

CHOCOLATE AND COFFEE CREAM PIE



Chocolate and Coffee Cream Pie image

Provided by Sandra Lee

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 13

1 cup heavy cream
1/4 cup light corn syrup
2 tablespoons butter
2 tablespoons coffee liqueur
1 teaspoon vanilla extract
10 ounces dark chocolate, chopped
One 9-inch prepared chocolate cookie crust, such as Oreo Pie Crust
1 1/2 cups heavy cream
1/4 cup chocolate hazelnut spread, such as Nutella
1 tablespoon instant espresso or coffee
1 tablespoon sugar
2 teaspoons vanilla extract
Chocolate puffed rice cereal, for garnish

Steps:

  • For the filling: Heat the cream in a medium saucepot over medium-low heat. When hot, whisk in the corn syrup, butter, coffee liqueur, vanilla and chocolate. Mix until all the ingredients are fully incorporated into the cream and the mixture is smooth and silky. Remove from the heat and pour into the prepared chocolate cookie crust. Place in the refrigerator until completely cooled and set, about 1 hour.
  • For the topping: In a large chilled metal bowl, combine the cream, chocolate hazelnut spread, instant espresso, sugar and vanilla. Whip with a hand mixer until stiff peaks form.
  • To assemble: Place the coffee whipped cream topping on top of the filling. Smooth out with a spatula so that all the filling is completely covered with the topping. Place in the refrigerator until ready to serve. When ready to serve, top with chocolate puffed rice, slice and serve.

CREAMY COFFEE PIE



Creamy Coffee Pie image

It's easy to stir mini marshmallows, mini chocolate chips and crushed sandwich cookies into coffee ice cream to create this irresistible frozen dessert. -Cherron Nagel, Columbus, Ohio

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 9

1-1/2 cups Oreo cookie crumbs, divided
1/4 cup butter, melted
2 pints coffee ice cream, softened
1 cup miniature marshmallows
1 cup miniature semisweet chocolate chips
2 cups whipped topping
2 tablespoons caramel ice cream topping
2 tablespoons hot fudge ice cream topping, warmed
Additional Oreo cookies, optional

Steps:

  • Combine 1-1/4 cups crushed cookies and butter. Press onto bottom and up the sides of a 9-in. pie plate. In a large bowl, combine ice cream, marshmallows, chocolate chips and remaining crushed cookies. Spoon into crust. Freeze for 30 minutes. , Spread whipped topping over pie. Drizzle with caramel and hot fudge toppings. Freeze, covered, overnight. May be frozen up to 2 months. Remove from freezer 10-15 minutes before cutting. If desired, serve with additional cookies.

Nutrition Facts : Calories 528 calories, Fat 30g fat (17g saturated fat), Cholesterol 40mg cholesterol, Sodium 265mg sodium, Carbohydrate 63g carbohydrate (47g sugars, Fiber 3g fiber), Protein 5g protein.

COFFEE LIQUEUR ICE CREAM PIE



Coffee Liqueur Ice Cream Pie image

Provided by Guy Fieri

Categories     dessert

Time 6h40m

Yield 8 to 12 servings

Number Of Ingredients 7

1 package chocolate wafers, crushed
5 tablespoons unsalted butter, melted
1/2 gallon coffee ice cream, softened (on counter for 15 to 20 minutes)
6 tablespoons coffee-flavored liqueur, divided (recommended: Kahlua)
1 cup heavy whipping cream
1/2 cup powdered sugar
2 tablespoons hot fudge sauce

Steps:

  • Preheat oven to 350 degrees F.
  • Combine crushed cookie wafers with melted butter and press onto bottom and up sides of a 9-inch pie pan. Bake in oven for 10 minutes. Let cool.
  • Combine softened ice cream and 5 tablespoons coffee-flavored liqueur using a stand mixer or hand mixer until creamy. Fill pie crust with ice cream mixture, cover with plastic wrap and place in freezer for 3 to 4 hours.
  • Whip heavy cream with powdered sugar until soft peaks form. Top frozen pie with whipped cream. Refreeze for 1 hour.
  • Combine remaining tablespoon of coffee-flavored liqueur with hot fudge sauce, drizzle over top of pie and serve.

COFFEE CREAM PIE



Coffee Cream Pie image

When making this pie, make sure you give the custard ample time to set. Cook time includes setting overnight.

Provided by SweetSueAl

Categories     Dessert

Time 9h

Yield 1 Pie, 12 serving(s)

Number Of Ingredients 17

25 chocolate wafers, broken into pieces (6 oz.) or 1 1/2 cups chocolate wafer crumbs
5 tablespoons butter, unsalted, melted
3 tablespoons sugar
1 pinch salt
3/4 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 1/2 cups milk
2 tablespoons espresso powder, instant (such as Medaglia D'Oro)
1 teaspoon espresso powder, instant (such as Medaglia D'Oro)
2 large eggs
1/4 cup coffee liqueur, preferably Kahlua
1 teaspoon pure vanilla extract
4 tablespoons butter, unsalted, cut into tablespoons and softened
1/3 cup dark chocolate-covered espresso beans
1 1/4 cups heavy cream, cold
1 tablespoon confectioners' sugar

Steps:

  • To make the crust: Preheat the oven to 350 degrees F. In a food processor, pulse wafers until finely ground. Add 5 tablespoons of butter, 3 tablespoons sugar, and salt, and process until well combined. Press mixture firmly into bottom and up sides of a 9-inch pie plate. Bake until crust is firm, about 10 minutes. Let cool completely on a wire rack. Crust can be stored up to 1 day.
  • To make the filling: Whisk together granulated 3/4 cup sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and 2 T. espresso powder, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).
  • Whisk eggs in a medium bowl until combined. Whisk in milk mixture in a slow, steady stream until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly just until it returns to a boil, 1 to 2 minutes.
  • Strain through a fine sieve into a large bowl, and stir in coffee liqueur and vanilla. Add butter, 1 T. at a time, whisking until each piece melts before adding the next one. Let custard cool, whisking occasionally, about 10 minutes.
  • Pour custard into baked and cooled crust. Press plastic wrap directly on surface of custard (this will prevent it from forming a skin). Refrigerate until filling is firm, overnight is best.
  • Roughly chop espresso beans. Reserve 1 T. larger pieces for garnish.
  • In a chilled bowl, beat cream, confectioners' sugar, and remaining 1 teaspoons espresso powder until stiff peaks form. Fold small espresso bean pieces into whipped cream mixture, and spread over pie. Sprinkle with reserved espresso-bean pieces, and serve immediately.

CREAMY COFFEE PIE



Creamy Coffee Pie image

Milk and creamy vanilla pudding put the au lait in this easy no-bake coffee pie. Want to add a festive touch? Add some Irish whiskey.

Provided by My Food and Family

Categories     Home

Time 3h15m

Yield 8 servings

Number Of Ingredients 6

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1 Tbsp. MAXWELL HOUSE Instant Coffee
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 Tbsp. Irish whiskey
1 ready-to-use graham cracker crumb crust (6 oz.)

Steps:

  • Beat pudding mix, milk and coffee in medium bowl with whisk 2 min.
  • Stir in 1-1/2 cups COOL WHIP and whiskey. Spoon into crust.
  • Refrigerate 3 hours. Top with remaining COOL WHIP.

Nutrition Facts : Calories 260, Fat 12 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 5 mg, Sodium 280 mg, Carbohydrate 34 g, Fiber 1 g, Sugar 21 g, Protein 2 g

COFFEE-DRIZZLED CREAM CHEESE PIE



Coffee-Drizzled Cream Cheese Pie image

Add a new dessert recipe to your collection, and learn how to make this Coffee-Drizzled Cream Cheese Pie. Cheesecake is classic dessert that's rich and decadent, but if you're looking for a change, dazzle your guests with this Coffee-Drizzled Cream Cheese Pie!

Provided by My Food and Family

Categories     Home

Time 2h15m

Yield 8 servings

Number Of Ingredients 6

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1/2 cup milk
2 Tbsp. MAXWELL HOUSE INTERNATIONAL Suisse Mocha
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 ready-to-use graham cracker crumb crust (6 oz.)

Steps:

  • Beat cream cheese in medium bowl until creamy. Gradually add sugar, mixing until well blended. Stir in milk. Remove 1/4 cup of the cream cheese mixture; place in small bowl. Stir in flavored instant coffee mix. Drizzle 1 Tbsp. of the coffee-flavored cream cheese mixture onto bottom of crust. Set remaining flavored cream cheese mixture aside.
  • Stir whipped topping gently into remaining plain cream cheese mixture, stirring just until marbleized. Spoon into crust. Drizzle with remaining coffee-flavored cream cheese mixture. Swirl knife gently through mixtures several times for marble effect.
  • Refrigerate 2 hours or until set. Store leftover pie in refrigerator.

Nutrition Facts : Calories 340, Fat 21 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 30 mg, Sodium 230 mg, Carbohydrate 32 g, Fiber 0 g, Sugar 21 g, Protein 3 g

IRISH COFFEE CREAM PIE



Irish Coffee Cream Pie image

"When Irish Eyes are Smiling" was the title of the menu for this gourmet club dinner. And smile they did when they tasted this refrigerator pie.

Provided by Lorac

Categories     Pie

Time 4h8m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup chocolate cookie crumb
1/4 cup butter, melted
3 cups whipping cream
1/2 cup powdered sugar
1 tablespoon powdered sugar
4 tablespoons Irish whiskey
4 tablespoons Kahlua
2 tablespoons hot water
1/4 cup instant coffee, dissolved in the hot water
shaved bittersweet chocolate

Steps:

  • Crust: Pre heat oven to 375 F degrees.
  • Mix butter and crumbs, press into 9" pie pan, bake until set approx.
  • 8 mins.
  • Cool completely Filling:Combine all ingredients in a chilled bowl.
  • Beat on medium speed until mixture hold peaks.
  • Pour into crust and garnish.
  • Chill 4 hours or overnight.

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