Frozen Cappuccino Pie is the ultimate dessert: delicious, easy, and freezer-friendly!
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It’s been a while since I created a dessert recipe that I was *this* excited about! If you’re a fan of my Hot Gooey Caramel Pie, my Cookie Dough Fudge Pie (in Something Sweet), my Cinnamon Bun Pie, or my Fluffernutter Brownie Pie (in Real Life Kosher Cooking), you’re going to love my latest super-easy, insanely delicious dessert: Frozen Cappuccino Pie!
Here’s how it all started. I was in the middle of baking some brownie pies for a party, and opened my baking cabinet for supplies. I had to move a jar of instant coffee to get to an ingredient I needed, which made me start to wonder what it would be like to make a coffee flavored pie. (Fun fact by the way…I totally don’t use instant coffee for anything other than baking!)
Anyway, I started to brainstorm, and came up with the idea of a delicious coffee flavored base, topped with a layer of whip (to mimic the foamed milk). I got tinkering in the kitchen, and the result is, dare I say, even better than I had hoped? If you’re a coffee lover, like I am, you’re going to have to try this new pie. The texture is extraordinary, the taste is dee-vine, and the best part? It’s so easy. And it’s freezer friendly. In short, its practically perfect in every way. 😉
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- 1 (16 ounce) container parve whip or heavy whipping cream
- 1 (3.5 ounce) package instant vanilla pudding mix
- 3 eggs
- 1 cup sugar
- 2 Tablespoons instant coffee granules dissolved in
- ¼ cup warm water
- ½ cup oil
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1¼ cups flour
- 2 graham cracker pie crusts
- Preheat oven to 350.
- In the bowl of an electric mixer fitted with a whisk attachment, beat whip on high speed until soft peaks form. Add in vanilla pudding mix and continue to beat until stiff peaks form. Remove from mixer and set aside. There is no need to wash the mixer bowl before continuing.
- Add eggs and sugar to mixer; beat on high speed for about 3-4 minutes, until mixture is pale and creamy.
- Turn mixer speed to medium. Add coffee, oil, vanill, baking soda and salt. Beat until combined.
- With the mixer on a low speed, gradually add flour; beat to combine.
- Remove bowl from mixer and gently fold in about ⅓ of reserved whip until fully incorporated.
- Divide batter between the two prepared crusts. Bake for about 40 minutes, until the centers of the pies are just set. (Pies will fall a bit as they cool - that's completely fine.) Set aside to cool completely.
- Once pies are completely cooled, divide remaining whip over the tops of each. Store in freezer until ready to serve.
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Enjoy the pie! Make sure to come back soon! -Miriam
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So do you serve this frozen straight from the freezer? Or let it Defrost?
hi! in the ingredients it says it needs 1/4 cup warm water but in the instructions it doesnt mention the water..when do i add in the water?
thanks!
Read the line above it…. 😉
This sounds really good, I plan on making it for dessert this week- can’t wait!
Thanks for all your amazing recipes! (two weeks ago I made the cinnamon-bun pie from Real Life Kosher Cooking- DELICIOUS!)
This is absolutely DELICIOUS! Extremely sweet though, so next time I make it I’ll put in less sugar.
Made this for Sukkos dessert. Was delicious!!