Coffee & Cream Icebox Pie

Coffee & Cream Icebox Pie

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 1

    9 oz package chocolate wafer cookies, crushed (reserve some for garnish)

  • 3

    Tbsp butter, melted

  • 2

    cups heavy cream

  • 1

    Tbsp instant espresso powder

  • 1

    Tbsp sugar

  • ¼

    cup toasted hazelnuts for garnish, finely chopped


Combine the crushed wafers & melted butter. Pour into a 9 inch pie pan and press down firmly to form crust. Bake crust in a preheated 350 oven for 15 minutes and allow to totally cool before adding filling. In a bowl, combine cream, espresso powder and sugar. Whisk until the cream holds firm peaks. Spoon mixture into the crust and smooth the top with spatula. Firmly tap on counter to even the filling and eliminate air bubbles. Cover with plastic wrap and allow to chill for at least 24 hours, preferably, 48 hours. When ready to serve, garnish with reserved cookie crumbs and hazelnuts. Cut with a warmed knife.


Facebook Conversations