How strong is the coffee flavor in this pie?

The coffee flavor in this coffee pie is noticeable but smooth. Thanks to the instant espresso powder, it’s bold enough to please coffee enthusiasts without overpowering the sweetness of the filling. You can adjust the espresso amount slightly if you prefer a milder or stronger coffee taste.

Can I make this coffee pie without an Oreo crust?

Absolutely. While the Oreo crust adds a delicious chocolatey contrast, you can substitute with a graham cracker crust, chocolate wafer crust, or even a gluten-free cookie base. The key is to ensure it's well-pressed and chilled before adding the filling.

How long does coffee pie last in the freezer?

When stored properly in an airtight container or tightly wrapped in plastic wrap, this coffee pie will last up to 2 weeks in the freezer. For best texture and flavor, allow it to sit at room temperature for 10–15 minutes before slicing and serving.

Coffee Pie – Best No-Bake Dessert

Name: Coffee Pie
Prep time: 15 min
Total time: 6 h 15 min
Cuisine: American
Ingredients: 24 Oreo cookies: crushed finely for a rich chocolate crust; 5 tablespoons unsalted butter: melted to bind the crust; 1 cup heavy whipping cream: whipped to stiff peaks for a light filling; 1 can (14 ounces) sweetened condensed milk: provides sweetness and creaminess; 2 tablespoons instant espresso powder: adds bold coffee flavor; 1 teaspoon vanilla extract: enhances the flavor depth

Description

This creamy, no-bake Coffee Pie is the ultimate frozen dessert for coffee lovers. Made with a crunchy Oreo crust and a rich filling of whipped cream, sweetened condensed milk, and instant espresso, it’s the perfect easy treat that tastes like your favorite iced coffee. Only 6 ingredients and freezer-friendly!

Ingredients

Scale

24 Oreo cookies: crushed finely for a rich chocolate crust
5 tablespoons unsalted butter: melted to bind the crust
1 cup heavy whipping cream: whipped to stiff peaks for a light filling
1 can (14 ounces) sweetened condensed milk: provides sweetness and creaminess
2 tablespoons instant espresso powder: adds bold coffee flavor
1 teaspoon vanilla extract: enhances the flavor depth

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Instructions

Crush Oreo cookies in a food processor until fine. Mix with melted butter until fully combined.
Press the mixture into the bottom and sides of a 9-inch pie pan to form the crust. Freeze while preparing the filling.
In a small bowl, mix the instant espresso powder with sweetened condensed milk until completely dissolved.
In a large mixing bowl, whip the heavy cream until stiff peaks form using a hand or stand mixer.
Gently fold the espresso-milk mixture and vanilla extract into the whipped cream until smooth and evenly combined.
Pour the filling into the prepared crust and smooth the top with a spatula.
Cover with plastic wrap and freeze for at least 6 hours or overnight until firm.
Before serving, let the pie sit at room temperature for 10–15 minutes. Slice and enjoy!

Notes

Use instant coffee for a milder flavor or decaf if avoiding caffeine.
Coconut cream and non-dairy condensed milk can be used for a dairy-free version.
Store in the freezer, tightly wrapped, for up to 2 weeks.
Top with chocolate shavings or whipped cream for extra flair.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 pie)
Calories: 420
Sugar: 30g
Sodium: 180mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 5g
Cholesterol: 70mg