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!