Coffee And Cream Icebox Pie Recipe

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Elaine Radu


What better way to pass time 37,000 feet in the air on a Delta flight from Paris to New York? I read airline magazines from cover to cover for foodie-information and crossword puzzles. This time I hit the jackpot with lots of puzzles and an easy-peasy pie in "Delta Sky Magazine". Most of us already have the ingredients in our pantries, so special trips to the super market is not an issue. Don't be alarmed by the cooling time; this is after all, a no-bake cream pie which requires refrigeration to set, prior to serving.
Think about making two pies to offer seconds to your family and friends.

★★★★★ 1 vote
6 - 8
24 Hr
No-Cook or Other


1 pkg
(9 oz) chocolate wafer crumbs (reserve some for garnish)
3 Tbsp
butter -melted
2 c
heavy cream
1 Tbsp
espresso powder, instant
1 Tbsp
1/4 c
hazelnuts for garnish; finely chopped


1Combine crushed chocolate wafers with melted butter.
2Pour into a 9-inch pie or tart pan and press down firmly to form a crust. Bake crust in preheated 350 degree oven for 5 - 7 minutes. Let cool before adding filling.
3In a bowl, combine the cream, espresso powder and sugar. Whisk until the cream holds firm peaks.
4Spoon the whipped cream into the prepared pan and smooth with a spatula. Tap the pan firmly on the counter to even the cream and eliminate any air bubbles.
5Cover with plastic and refrigerate at least 24 hours; preferably 2 days.
6When ready to serve, mix the hazelnuts with the reserved cookie crumbs and sprinkle over the top of the pie.
7Slice with a warm knife and serve.

About this Recipe

Course/Dish: Ice Cream & Ices
Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, For Kids