}]; Noreen's Kitchen: No Bake Coffee & Cream Pie!! Noreen's Kitchen Piesgiving!!

Monday, October 10, 2016

No Bake Coffee & Cream Pie!! Noreen's Kitchen Piesgiving!!

Noreen's Kitchen, Copyright 2016

It's here!  The very first pie of the 2016 Piesgiving celebration!  This year it is doubly auspicious because it is also Torani Friday!  To kickoff our pie-palooza, we are starting with a simple, no-bake refrigerator pie that I am calling "coffee and cream pie".  We are going to use some ingredients from the grocery store that will help you to throw together a pie in no time, that everyone will love!

This starts with a chocolate cookie crumb pie shell.  I used the nine inch size.  You are always free to make your own from chocolate wafers, but this was so simple and I wanted to make this a pie you could make in a flash, and this one qualifies!  I also used two, four serving size boxes of instant vanilla pudding mix along with 2 cups of heavy cream (you don't want to sub out half and half here or the filling will not set properly), some strong brewed coffee and a shot of Torani coffee liqueur flavored syrup.  If you don't have the syrup, you can add a shot of Kahlua or other coffee liqueur or you can leave it out if you like.   

Noreen's Kitchen Copyright 2016

The ingredients were all whipped together using my hand mixer fitted with the wire whisk attachments until the mixture was thick and creamy and held a stiff peak.  Be sure not to over beat or you will end up with an unpleasant butter pie.  

I poured the mixture into the cookie crust shell and smoothed it into a swirl.  Then I sprinkled instant espresso powder on top of the pie as a nice decoration as well as a flavor booster.   The pie needs to be refrigerated for at least two hours before serving, but overnight is best.  It will cut much more easily, the longer you chill it.

You can choose to decorate the top with swirls of freshly whipped cream topped with chocolate covered espresso beans if you like.  I chose not to this time because I thought the pie was sweet enough and rich enough on it's own.  You should go for it and gild the lily as much as you like!

Noreen's Kitchen, Copyright 2016

There are more pies coming for Piesgiving!  14 to be precise!  So please stay tuned to my channel to see what pie goodness I have planned to share with you this year!  I hope you give this coffee and cream pie a try and I hope you love it!

Happy Piesgiving!

You can find a printable version of the recipe on my website here:

You can see how I made this in my YouTube video:

Noreen's Kitchen
No Bake Coffee & Cream Pie


1, 9 inch chocolate cookie pie shell
2-4 serving boxes, instant vanilla pudding
2 cups heavy cream

1 cup strong brewed coffee
¼ cup Torani Coffee Liqueur syrup (optional)
Instant espresso powder for garnish

Step by Step Instructions

Pour heavy cream, coffee and syrup into a large bowl.  Sprinkle pudding mix over the liquid ingredients.

Using a hand mixer, beat the mixture on now for one minute to incorporate then increase speed to high and whip until doubled in size.

Pour the pudding mixture int the pie shell and smooth evenly.

Sprinkle the top with espresso powder and add chocolate shavings if desired for garnish.

Cover and refrigerate for at least four hours before cutting and serving.


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