Post by Loupy on Aug 4, 2018 19:06:25 GMT -7
Easy Cold Brew Icebox Pie
From: Sure @ theviewfromgreatisland.com/cold-brew-icebox-pie-recipe/
Cold Brew Icebox Pie ~ with its deep dark chocolate crumb crust filled with a refreshing cold brew coffee cream, this easy no bake dessert is what sultry night dreams are made of. I love my coffee desserts, and this didn’t disappoint. If you’re looking for a quick, no fuss recipe for a summer night, this is it. People love the cool, creamy coffee filling piled into that midnight chocolate crust. The hardest part is waiting for the pie to chill. But unlike some other icebox pies you don’t have to wait long for this one…just a few hours should do it. Be aware, this is a soft set pie, if you want it faster or firmer, stick it in the freezer, but I like the softly chilled texture from the fridge best.
Total prep time: 15 minutes!
Total time: 3 hours,15 min
Serves: 8-10
Ingredients
Crust
1 package Nabisco Famous Wafers
5 Tbsp unsalted butter, melted
Filling
3.4 ounce package Jello Instant Vanilla Pudding Mix (be sure to get the instant, not the cook and serve style)
3/4 cup cold brew coffee (Medaglia D'Oro Instant Espresso Coffee recommended)
1 tsp instant espresso
1 cup cold heavy cream, divided
Instructions:
Crush the wafers in a food processor or with a rolling pin.
Make sure to get them nice and fine.
Toss with the melted butter until well blended.
Reserve a few of the crumbs for garnish, and press the rest into a 9 inch regular pie shell (not a deep dish.)
If your pie dish is on the small side you might not need all the crumbs.
Refrigerate.
Whip 1/2 cup of the cream and set aside.
Blend the instant espresso into the remaining half cup of cream.
Stir until the granules are completely dissolved, you my want to let it sit for a few minutes.
Whisk the pudding mix with the cold brew and the coffee infused cream.
Whisk for 2 minutes to allow it to thicken.
Fold in the whipped cream until no streaks remain.
Pour into the crust and smooth out the top.
Refrigerate at least 3-4 hours before serving.
Garnish with reserved crumbs.
Make this cold brew icebox pie your own ~
Make it with a different crumb crust ~ use graham crackers, or another plain cookie for the crumbs. You’ll need about 1 1/2 cups crumbs.
Make it mocha ~ use instant chocolate pudding instead of vanilla.
Make it lower fat ~ use whole milk in place of half of the cream.
Make it gluten free ~ use your favorite gluten free cookie or ground almonds in place of the chocolate wafers.
From: Sure @ theviewfromgreatisland.com/cold-brew-icebox-pie-recipe/
Cold Brew Icebox Pie ~ with its deep dark chocolate crumb crust filled with a refreshing cold brew coffee cream, this easy no bake dessert is what sultry night dreams are made of. I love my coffee desserts, and this didn’t disappoint. If you’re looking for a quick, no fuss recipe for a summer night, this is it. People love the cool, creamy coffee filling piled into that midnight chocolate crust. The hardest part is waiting for the pie to chill. But unlike some other icebox pies you don’t have to wait long for this one…just a few hours should do it. Be aware, this is a soft set pie, if you want it faster or firmer, stick it in the freezer, but I like the softly chilled texture from the fridge best.
Total prep time: 15 minutes!
Total time: 3 hours,15 min
Serves: 8-10
Ingredients
Crust
1 package Nabisco Famous Wafers
5 Tbsp unsalted butter, melted
Filling
3.4 ounce package Jello Instant Vanilla Pudding Mix (be sure to get the instant, not the cook and serve style)
3/4 cup cold brew coffee (Medaglia D'Oro Instant Espresso Coffee recommended)
1 tsp instant espresso
1 cup cold heavy cream, divided
Instructions:
Crush the wafers in a food processor or with a rolling pin.
Make sure to get them nice and fine.
Toss with the melted butter until well blended.
Reserve a few of the crumbs for garnish, and press the rest into a 9 inch regular pie shell (not a deep dish.)
If your pie dish is on the small side you might not need all the crumbs.
Refrigerate.
Whip 1/2 cup of the cream and set aside.
Blend the instant espresso into the remaining half cup of cream.
Stir until the granules are completely dissolved, you my want to let it sit for a few minutes.
Whisk the pudding mix with the cold brew and the coffee infused cream.
Whisk for 2 minutes to allow it to thicken.
Fold in the whipped cream until no streaks remain.
Pour into the crust and smooth out the top.
Refrigerate at least 3-4 hours before serving.
Garnish with reserved crumbs.
Make this cold brew icebox pie your own ~
Make it with a different crumb crust ~ use graham crackers, or another plain cookie for the crumbs. You’ll need about 1 1/2 cups crumbs.
Make it mocha ~ use instant chocolate pudding instead of vanilla.
Make it lower fat ~ use whole milk in place of half of the cream.
Make it gluten free ~ use your favorite gluten free cookie or ground almonds in place of the chocolate wafers.
