This Cold Brew Coffee Pudding Pie is made for serious coffee devotees: a silky, no-bake coffee pudding set in an Oreo cookie crust and finished with fresh whipped cream.
After recently moving into a new apartment within the same complex, I noticed an immediate lift in mood and creativity. That positive change has fueled new ideas for my jewelry side business and inspired plenty of recipe development for Domestic Rebel. But enough about that—let’s focus on this irresistibly delicious pie.
The concept came to me while waiting for a sandwich at the grocery store, where I spotted a Vietnamese coffee pie in a display case. I tried an early version prepared like a Key lime pie using coffee, which didn’t work, so I refined the approach into the recipe below. The result is rich, smooth, and truly addictive.
Coffee Pudding Pie
This Cold Brew Coffee Pudding Pie starts with unsweetened cold brew coffee. Any brand will work—just choose a black, unsweetened cold brew so you control the sweetness. The filling is cooked on the stovetop with sugar and flour to thicken, plus egg yolks for extra creaminess. After cooling, the pudding is lightened by folding in whipped cream or thawed Cool Whip, depending on how stable you want the final texture.
The pie is finished with a layer of whipped cream and a sprinkle of crushed chocolate cookie crumbs for contrast. The combination is a cool, coffee-forward dessert that’s silky, creamy, and ideal for coffee lovers.
If you enjoy bold coffee flavors and smooth pudding textures, this pie is a dream.
Cold Brew Coffee Pudding Pie
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Ingredients
- 1/4 cup granulated white sugar
- 4 Tbsp all-purpose flour
- 2 cups cold brew coffee, unsweetened and black any brand works
- 2 large egg yolks, lightly beaten
- 1 tsp pure vanilla extract
- 3/4 cup heavy whipping cream OR 1¼ cups Cool Whip, thawed
- One 9″ prepared Oreo cookie pie crust
For Topping:
- 1 cup heavy whipping cream
- 1/4 cup confectioners’ sugar
- 2-3 Oreo cookies, filling scraped, finely crushed optional, for garnish
Instructions
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In a medium saucepan, whisk together the sugar and flour until smooth. Add the cold brew coffee and heat over medium-high, whisking frequently and scraping the bottom and sides to prevent lumps. Cook until the mixture begins to bubble and thicken, then allow it to bubble for about 2 minutes.
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Remove from heat. Temper the egg yolks by whisking a small amount of the hot coffee mixture into the yolks, then slowly whisk the yolk mixture back into the saucepan. Return to the heat and cook, stirring constantly, until the mixture comes to a boil. Boil for about 2 minutes until thickened.
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Remove from heat and stir in the vanilla. If needed, strain the pudding to remove any lumps. Cool to room temperature, about 30 minutes.
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Whip the heavy cream in a stand mixer with the whisk attachment until stiff peaks form (about 5–7 minutes). Gently fold the whipped cream or thawed Cool Whip into the cooled pudding until fully combined and no streaks remain. Spread the filling into the prepared Oreo crust and refrigerate for at least 6 hours, preferably overnight.
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Just before serving, whip the topping: beat heavy cream and confectioners’ sugar until stiff peaks form (about 5–7 minutes), or use remaining Cool Whip. Spread over the pie and garnish with crushed Oreo crumbs if desired. Store leftovers in the refrigerator.
Notes
A pie made with fresh whipped cream will keep about 2 days in the refrigerator; a Cool Whip version may last 3–4 days.
Any unsweetened black cold brew coffee will work. The recipe was tested with STOK brand, but use whichever unsweetened cold brew you prefer.
If you love coffee, you’ll adore this creamy, rich pie.
Have a super sweet day!
xo, Hayley
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