Hello, fellow coffee lovers!
If you’re anything like me, the show the Great British Bakeoff has gobbled me up in fascination and has filled my head with delicious bakes and treats every hour of the day.  So I thought what better way to bake, is to not have to use the oven in this summer heat and make Easy Cold Brew Coffee Pie?
There’s nothing worse than turning on the oven when it’s 89 degrees and you could cut the humidity with a knife.
I have a GIANT sweet tooth. I admit it and accept it to the fullest extent. The only thing that I love more than sweets/desserts is coffee and it just so happens, I have a great supply of Black Ice Brew cold brew on hand. Let’s get this cook caffeinated!
I was inspired by this recipe I found on Pinterest by Hayley Parker, The Domestic Rebel and if you have time, seriously check her out!
Before we begin I will start this recipe saying this is an overnight-in-the-freezer kind of no bake. If you have the patience, great if not, do it anyway because it’s seriously sooo yummy! Prep time is 10 mins and clean up is a breeze, double win!

What Do You Need?

  • 1 (3.4 oz) box INSTANT vanilla pudding mix
  • ¾ cup cold brew coffee (any brand is fine; I used local roaster’s FreshGround Roasting Black Ice Brew Cold Brew concentrate)
  • ½ cup milk or cream
  • 1 (8 oz) tub Cool Whip, thawed
  • 1 tsp Vanilla Extract
  • 1 prepared chocolate crust
  • Mini Dark chocolate chips (for decoration)


I modified the original recipe I found on Pinterest to fit my desires. The vanilla pudding paired with the Cold Brew concentrate works perfectly together. 

The Cold Brew isn’t acidic and has a more mild, smooth taste so you don’t have to worry about adding sugar, agave, or honey to make it sweeter. I used heavy whipping cream instead of milk or cream because come on, it’s heavy whipping cream; it’s not great for you and makes everything amazing.

Mix It All Together:

 In a large bowl, whisk together the instant pudding dry mix, the cold brew coffee, the heavy whipping cream,  and the vanilla extract.

Whisk until combined and slightly thickened about 1 minute. Fold in the Cool Whip completely, making sure to get the bottom!


 Pour the mixture into the prepared pie crust and smooth out the top. Freeze for at least 6 hours, or overnight.

 The Last Bit:

Just before serving, take a handful (or more…way more) of mini dark chocolate chips and sprinkle them around the edges of the pie. Cut into eight pieces. Serve!


See? Easy peasy! Best served with family and friends on a summer evening!