Real Recipes From Real Home Cooks ®

coffee and cream icebox pie

(1 rating)
Recipe by
Elaine Radu
Toronto, ON

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 rating)
yield 6 - 8
method No-Cook or Other

Ingredients For coffee and cream icebox pie

  • 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

How To Make coffee and cream icebox pie

  • 1
    Combine crushed chocolate wafers with melted butter.
  • 2
    Pour 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.
  • 3
    In a bowl, combine the cream, espresso powder and sugar. Whisk until the cream holds firm peaks.
  • 4
    Spoon 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.
  • 5
    Cover with plastic and refrigerate at least 24 hours; preferably 2 days.
  • 6
    When ready to serve, mix the hazelnuts with the reserved cookie crumbs and sprinkle over the top of the pie.
  • 7
    Slice with a warm knife and serve.