POUR OVER COFFEE ICEBOX PIE
I heard a quote that says, “Motherhood. Powered by love. Fueled by coffee. Sustained by wine." Like any sleep deprived, hungry human, I thought what if I combined my two favorite things. Who says you can’t have wine with your coffee?
I know. I know. You don’t care what this top part says. No one reads the stories. You are here for the recipe so let's get to it.
Pour Over Coffee Icebox Pie
Tami Farrell Wyrick
Keebler Chocolate Premade Crust OR...
1 package Nabisco Chocolate Wafers
5 Tbsp unsalted butter melted
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 coffee (I used Outsider because I’m no amateur and it makes a dang good cup of joe)
1 tsp instant espresso
1 cup cold heavy cream divided
*Optional: Whipped Cream and Chocolate Syrup
Pour yourself a glass of wine because you deserve it.
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. Press into a 9 inch regular pie shell (not a deep dish.) Refrigerate.
If you went with my cheat step, open that pre-made crust and boom! You are ready for the next step.
Whip 1/2 cup of the cream and set aside.
Blend the instant espresso into the remaining half cup of cream. Stir until the pieces are completely dissolved
Whisk the pudding mix with the cold brew (see our cold brew recipe) OR use your cold pour over coffee AND the coffee infused cream. Mix 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 whipped cream and chocolate drizzle.
Pro Tip: Taste great with a glass of Madre Cabernet