This is a three-in-one kind of pie. First of all, it is a cream pie….so…you know…DE-LISH. Secondly, you get your homemade graham cracker crust that is moist and graham-y and buttery and hasn’t been sitting in a freezer somewhere for who knows how long. And lastly, you get the coffee jolt thing going on. I suppose you could use decaffeinated, but why the heck would you do that? It’s a perfect excuse to have a piece of this pie for breakfast. No need for your cup o’ joe. Or you could have a cup of coffee in addition to this pie and you will be flying for the remainder of the day. I rest my case.
Since stumbling onto yet another delicious dessert recipe in my mom’s box of tricks, I found myself wondering, quite begrudgingly, that I did NOT recall many of these desserts in my youth and if my mom was making these scrumptious treats, who exactly was eating them? I can only assume that these goodies made their way to many a potluck and holiday occasion. Hhhhrrrrrrummmmmph.
Back to the pie. I bought a 7 pack of individual instant coffee packets for less than one dollar at the grocery store. Now, I DID NOT get fancy here. If you are feeling fancy, you go right ahead and go to Starbucks and buy their instant coffee packets and experience the American dream. I used about 6 packets to equal 2 full tablespoons, just so you know.
As for the graham cracker crust, it couldn’t have been easier. I just followed this quick how-to from Martha Stewart and I had a freshly baked graham cracker pie crust in minutes! And by the way, it smelled like honey-vanilla heaven in my house. I recommend putting a graham cracker pie crust to bake in the oven if you are having an open house and trying to sell your home. There will be a bidding war for your place (and the pie) within minutes. Guaranteed.*
I plan on eventually trying this with a dairy-free alternative like soy or almond milk. I don’t see why it wouldn’t set up, since it has the gelatin for staying power. If you are a brave soul and try it first, please post your results in the comments section below.
And a final note on the making of this pie: Do not just throw the gelatin mixture into the cream mixture and then beat it in. You should continuously beat the mixture while pouring in the gelatin very slowly. If you just dump in the gelatin, you will get big globs of gelatinous goo floating throughout your pie, instead of blending it into the cream to make it a fluffy cream pie that holds its shape and texture. If you want to blow your mind regarding thickening agents, check out Baking 911.
Easter is coming which everyone knows is our excuse to put bunnies, candy, eggs, and chickies on everything. Don’t worry, I did not let you down. Peeps make a fabulous addition to any pie or cake and they certainly didn’t fail me when I used them here.
How cute is that chickie, in all of its marshmallow glory, floating on top of my dreamy cream Pie?
I put a bird on it.
*Holly cannot be held responsible for the actions that others have in response to the sight, sound, or taste of the delicious food that you will make while following this blog.
Coffee Cream Pie
- 1 pt. whipping cream, chilled
- 3/4 c. powdered sugar
- 2 tbsp. instant coffee powder
- 1/8 tsp. salt
- 1/2 tsp. vanilla
- 1 envelope unflavored gelatin
- 1/4 c. cold water
- 1/2 c. finely chopped pistachios or almonds
- Make a graham cracker shell for 9″ pan.
- In large bowl combine cream, powdered sugar, instant coffee, salt and vanilla.
- In small sauce pan, soften gelatin in cold water then heat until gelatin is thoroughly dissolved; remove from heat.
- Beat cream mixture until thick.
- Gradually pour in dissolved gelatin and continue beating until well blended.
- Turn mixture into baked pastry shell and chill for at least 6 hours before serving.
- Sprinkle chopped nuts in center of pie before serving.