Cold Brew Coffee Pudding Pie
This Cold Brew Coffee Pudding Pie is for serious coffee lovers only! With a rich coffee flavor in a chocolate cookie crust, it's creamy, cool, silky smooth and SO delicious and simple to make!
Ingredients
Instructions
In a medium saucepan, whisk together the sugar and flour until fully combined and no lumps remain. Add in the cold brew coffee and turn on the heat to medium-high. Whisk thoroughly, taking care to scrape the bottom and sides of the pot and break up any lumps. Whisk occasionally until mixture begins to bubble and thicken. Allow to bubble for about 2 minutes.
Remove from the heat and working quickly and carefully, pour a small amount of the bubbling coffee mixture into the bowl of lightly beaten egg yolks, whisking the yolk mixture constantly to prevent the eggs from scrambling. This is called tempering the eggs. Once the eggs have been incorporated with the coffee mixture, pour the egg mixture back into the coffee mixture and continue cooking in the saucepan until the mixture comes to a boil. Allow to boil for about 2 minutes, stirring constantly. Mixture will have thickened.
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Continue Reading at Thedomesticrebel →Chef's Notes
A note about Cool Whip versus fresh whipped cream: I used fresh whipped cream in my pie and I found it to have a looser consistency. It still cut perfectly fine and plated in a pie wedge shape, but it definitely was less stable than if you were to make it with Cool Whip, which is a stabilized whipped topping. Just a heads up!
Because of this, I would say a pie made with fresh whipped cream will last up to 2 days in the fridge, whereas a Cool Whip version would last probably 3 or maybe 4.
This pie was tested using STOK brand cold brew coffee. Any brand will work; just make sure it's unsweetened and black.
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