My Coffee Ice Cream Pie: creamy, crunchy, and no-bake filling!
Ingredients
Here’s what I use to make this Coffee Ice Cream Pie, clear and simple. This list is my guide for a batch of pure delight, with easy-to-find items. Let’s get mixing!
For the Crust:
- 34 speculaas cookies (8 oz.), such as Biscoff
- 1 heaping cup pretzel sticks (2 oz.)
- ¾ cup salted butter, melted
- ¼ cup light brown sugar
For the Filling:
- ¼ cup hot water
- 3 Tbsp. instant espresso powder
- 1 (14-ounce) can sweetened condensed milk
- 1 tsp. vanilla extract
- Pinch kosher salt
- 2 cups heavy whipping cream
To Serve:
- 1 Heath bar, chopped
- Caramel sauce, for drizzling
These amounts yield a perfect pie—creamy and crunchy. The 34 cookies and 2 cups cream are my ideal mix. It’s a list that delivers big flavor.
The measurements are spot-on for the texture I love, with room to tweak. I can adjust for a smaller pie—adapts effortlessly. This is my key to pie magic!
Instructions
I start by preheating the oven to 350°F—my crust prep begins with ease. In a resealable bag, I crush 34 speculaas cookies with a rolling pin—fine crumbs form, then I crush 1 heaping cup pretzels, mixing both with ¾ cup melted butter and ¼ cup brown sugar in a bowl, my base is ready. I press it into a 9-inch deep-dish pie plate—bake 10-12 minutes until fragrant, then cool on a rack, my crust sets.
For the filling, I whisk ¼ cup hot water and 3 Tbsp. espresso powder in a large bowl—dissolved, I add a 14-oz. can of sweetened condensed milk, 1 tsp. vanilla, and a pinch of salt, my coffee mix blends. I whip 2 cups heavy cream to medium peaks—add the coffee mix, beating to stiff peaks, my filling fluffs up. I pour it into the cooled crust—smooth and swoop, my pie takes shape.
I freeze it uncovered—4-6 hours until firm, my patience pays off. To serve, I slice wedges—top with chopped Heath bar and caramel drizzle, each piece shines, my delight is complete. This process fills me with pride every time—simple steps, big joy!