Coffee Ice Cream Pie

Introduction & Inspiration

This Coffee Ice Cream Pie is a dream come true for coffee lovers! It’s a no-bake dessert that combines a crunchy, buttery cookie-pretzel crust with a creamy, intensely coffee-flavored ice cream filling. Topped with chopped Heath bars and a drizzle of caramel sauce, it’s a truly decadent and satisfying treat.

My inspiration came from a love of coffee ice cream and a desire to create a dessert that was both impressive and easy to make. I wanted something that would be perfect for a summer gathering, a special occasion, or simply a weeknight indulgence. This pie requires no baking (except for the crust), making it a great option when you don’t want to heat up the kitchen.

I also love the combination of textures and flavors in this pie: the crunchy crust, the creamy filling, the toffee bits, and the caramel drizzle. It’s a symphony of deliciousness in every bite!

The coffee flavor is amazing.

Nostalgic Appeal

Ice cream pie, for many, evokes feelings of summer, celebrations, and perhaps memories of childhood treats or favorite ice cream parlors. It’s a dessert that’s often associated with fun, indulgence, and happy moments.

The combination of coffee and caramel might remind you of coffeehouse drinks, coffee-flavored candies, or other favorite treats.

This Coffee Ice Cream Pie taps into that sense of nostalgia and indulgence, offering a way to enjoy a classic dessert with a sophisticated coffee twist. It’s a perfect treat for sharing with friends and family, or for savoring on your own.

It is also a very refreshing dessert.

Homemade Focus

This recipe emphasizes the homemade element, even though it uses some pre-made ingredients like speculaas cookies and pretzel sticks. We’re making the crust from scratch, whipping up a creamy, coffee-infused ice cream filling, and assembling the pie with care.

I believe that even no-bake desserts benefit from a homemade touch. Taking the time to create the crust and filling from scratch allows you to control the ingredients, the flavors, and the overall quality of the dessert.

The homemade crust, with its combination of speculaas cookie crumbs, pretzel crumbs, melted butter, and brown sugar, is a delicious and unique base for the pie. And the coffee ice cream filling, made with instant espresso powder, sweetened condensed milk, vanilla, salt, and heavy cream, is incredibly rich, creamy, and flavorful.

Flavor Goal

The primary flavor goal for this Coffee Ice Cream Pie is to achieve a balance of intense coffee flavor, creamy sweetness, and a hint of saltiness, with a crunchy crust and a smooth, frozen filling.

The speculaas cookies and pretzel sticks in the crust provide a unique flavor combination, with the spiced cookies adding warmth and the pretzels adding saltiness. The melted butter and brown sugar bind the crust ingredients together and add richness.

The coffee ice cream filling is the star of the show. The instant espresso powder provides a strong, concentrated coffee flavor that’s balanced by the sweetness of the condensed milk. The vanilla extract enhances the other flavors, and the pinch of salt balances the sweetness.

The whipped heavy cream creates a light and airy texture in the filling.

The chopped Heath bar topping adds a toffee crunch and a buttery, chocolatey flavor.

The drizzle of caramel sauce adds extra sweetness and a beautiful visual appeal.

Ingredient Insights

Let’s take a closer look at the key ingredients:

For the Crust:

• Speculaas cookies (such as Biscoff): These spiced cookies add a unique and delicious flavor to the crust. You can substitute with graham crackers or other cookies, but speculaas cookies provide a distinctive warmth and spice.
• Pretzel sticks: Add a salty crunch and a contrasting flavor to the sweet cookies.
• Salted butter, melted: Binds the crust ingredients together and adds richness and flavor.
• Light brown sugar: Adds sweetness and a subtle molasses flavor to the crust.

For the Filling:

• Hot water: Used to dissolve the instant espresso powder.
• Instant espresso powder: Provides the intense coffee flavor for the ice cream filling.
• Sweetened condensed milk: Adds sweetness and creaminess to the filling. It’s a key ingredient in many no-bake ice cream recipes.
• Vanilla extract: Enhances the other flavors.
• Pinch of kosher salt: Balances the sweetness and enhances the other flavors.
• Heavy whipping cream: Whipped to medium peaks, it creates a light and airy texture in the filling.

To Serve:

• Heath bar, chopped: Adds a toffee crunch and a buttery, chocolatey flavor.
• Caramel sauce, for drizzling: Adds extra sweetness and a beautiful visual appeal.

Essential Equipment

You’ll need:

• 9-inch deep-dish pie plate: For assembling and freezing the pie.
• Resealable plastic bag: For crushing the cookies and pretzels.
• Rolling pin: For crushing the cookies and pretzels.
• Large bowl: For mixing the crust ingredients and for making the filling.
• Hand mixer or stand mixer with whisk attachment: For whipping the cream.
• Whisk: For dissolving the espresso powder and combining the ingredients.
• Measuring cups and spoons: For accurate measurements.
• Spatula

List of Ingredients

Here’s a complete list of the ingredients you’ll need, with precise measurements:

For the crust:

• 34 speculaas cookies (8 oz.), such as Biscoff
• 1 heaping cup pretzel sticks (2 oz.)
• 3/4 cup salted butter, melted
• 1/4 cup light brown sugar

For the filling:

• 1/4 cup hot water
• 3 tablespoons instant espresso powder
• 1 (14-ounce) can sweetened condensed milk
• 1 teaspoon vanilla extract
• Pinch kosher salt
• 2 cups heavy whipping cream

To serve:

• 1 Heath bar, chopped
• Caramel sauce, for drizzling

Step-by-Step Instructions

Let’s get started! Here’s a detailed, step-by-step guide:

Step 1: Preheat Oven (for Crust)

Preheat the oven to 350°F (175°C).

Step 2: Make the Crust

Place the speculaas cookies in a resealable plastic bag. Use a rolling pin to crush them into fine crumbs.

Remove the crumbs to a large bowl.

Place the pretzel sticks into the same bag and crush them finely.

Add the crushed pretzels to the large bowl with the cookie crumbs.

Stir in the melted butter and brown sugar until well combined. The mixture should be evenly moistened.

Press the crust mixture into the bottom and up the sides of a 9-inch deep-dish pie plate. Use your fingers or the bottom of a measuring cup to press it firmly and evenly.

Step 3: Bake the Crust

Bake the crust until it’s dry and fragrant, 10 to 12 minutes.

Allow the crust to cool completely on a wire rack. This is important to prevent the filling from melting when you add it.

Step 4: Make the Coffee Base

In a large bowl, combine the hot water and instant espresso powder. Whisk until the espresso powder is completely dissolved.

Whisk in the sweetened condensed milk, vanilla extract, and salt until well combined.

Step 5: Whip the Cream

Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the heavy cream at medium-high speed until medium peaks form, 2 to 3 minutes. The peaks should hold their shape but still be slightly soft.

Step 6: Combine Cream and Coffee Mixture

Add the sweetened condensed milk mixture (with the dissolved espresso) to the whipped cream.

Beat at medium-high speed until stiff peaks form, 2 to 3 minutes more. The mixture should be thick and hold its shape.

Step 7: Fill the Crust

Pour the coffee ice cream mixture into the cooled crust.

Spread and smooth the filling evenly with a spatula.

Step 8: Freeze

Freeze the pie, uncovered, until firm, 4 to 6 hours, or preferably overnight.

Step 9: Serve

To serve, slice the pie into wedges.

Serve with chopped Heath bar pieces and a drizzle of caramel sauce.

Enjoy this decadent and delicious Coffee Ice Cream Pie!

Troubleshooting

Here are some potential issues and how to address them:

Problem: My crust is too crumbly.

Solution: Make sure you’ve used enough melted butter to bind the crumbs together. You can also add a tablespoon or two of water to the mixture if it seems too dry.

Problem: My crust is too greasy.

Solution: You may have used too much butter. Next time, reduce the amount of butter slightly.

Problem: My filling is too soft.

Solution: Make sure you’ve whipped the cream to medium peaks before adding the sweetened condensed milk mixture. Also, make sure you freeze the pie for long enough (at least 4-6 hours) to allow it to firm up completely.

Problem: My filling is too hard. Solution: Let it sit at room temperature for 10 minutes.

Problem: The coffee flavor isn’t strong enough.

Solution: Use a high-quality instant espresso powder, and you can add a bit more to the filling if you prefer a stronger coffee flavor.

Tips and Variations

Here are some tips and variations to customize your Coffee Ice Cream Pie:

Tip: For the best flavor, use high-quality ingredients, especially the heavy cream and instant espresso powder.

Tip: Make sure your crust is completely cool before adding the filling.

Variation: Use different types of cookies for the crust, such as:

• Graham crackers
• Chocolate wafers
• Gingersnaps
• Oreo cookies

Variation: Add other mix-ins to the filling, such as:

• Chocolate chips
• Chopped nuts
• Toffee bits
• Marshmallows

Variation: Instead of Heath bars, top the pie with:

• Chocolate shavings
• Chopped nuts
• Whipped cream
• A sprinkle of cocoa powder

Variation: Make individual mini pies using mini pie plates or muffin tins. Variation: Use different flavors of ice cream

Serving and Pairing Suggestions

This Coffee Ice Cream Pie is a perfect dessert for:

• Summer gatherings
• Barbecues
• Birthday parties
• Potlucks
• Any occasion where you want a delicious and impressive dessert

Pairing Suggestions:

• Freshly brewed coffee or espresso
• A glass of cold milk
• Dessert wine, such as a sweet sherry or port
• A scoop of vanilla ice cream (for extra indulgence!)

Nutritional Information

Nutritional values are estimates and will vary depending on preparation and ingredient brands.

Here’s an approximate nutritional breakdown per serving (assuming 8 servings):

• Calories: 450-550
• Fat: 25-35g
• Saturates: 15-18g
• Protein: 5-8g
• Carbohydrates: 50-60g
• Fiber: 2-4g
• Sugar: 35-45g
• Sodium: 200-300mg

This Coffee Ice Cream Pie is a rich and indulgent dessert, so it’s best enjoyed in moderation.

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Recipe Summary and Q&A

Let’s recap the recipe and address some frequently asked questions:

Recipe Summary: We made a Coffee Ice Cream Pie by making a crust from crushed speculaas cookies, pretzels, melted butter, and brown sugar, baking it, and letting it cool. We then made a coffee ice cream filling by dissolving instant espresso powder in hot water, combining it with sweetened condensed milk, vanilla, and salt, whipping heavy cream, and combining the two mixtures. We poured the filling into the cooled crust, froze it until firm, and served it with chopped Heath bars and caramel sauce.

Q&A:

Q: Can I make this pie ahead of time?

A: Yes, this pie is perfect for making ahead of time! In fact, it needs at least 4-6 hours in the freezer to set properly, so it’s ideal for making the day before you plan to serve it.

Q: How long will this pie keep in the freezer?

A: This pie will keep well in the freezer for up to 2 weeks, wrapped tightly in plastic wrap and then in foil.

Q: Can I use a different type of coffee?

A: Instant espresso powder is recommended for its concentrated flavor, but you could also use very strong brewed coffee, cooled to room temperature. You may need to adjust the amount of liquid in the filling slightly.

Q: I don’t have a deep-dish pie plate. Can I use a regular pie plate?

A: A deep-dish pie plate is recommended because it provides more room for the filling. If you use a regular pie plate, you may need to reduce the amount of filling slightly, or it may overflow. Q: How can I store the leftovers? A: Keep it in the freezer.