This rich and indulgent no bake dessert recipe, frozen Cappuccino Pie, is the ultimate summer treat! It’s an easy pie recipe that’s always a crowd pleaser!
If you follow me on Instagram (and I think you should! 😊) you know the past few weeks have been a little hard for me personally and required me to take a break from social media, blogging and pretty much all normal day to day stuff, even cooking and cleaning, to focus on family.
Slowly we’ve been trying to get back to normal, but I still don’t feel like being in the kitchen. Sure, I’ve made a few “easy” meals- heating up frozen dinners, throwing pre-portioned hamburger patties and hot dogs on the grill, cutting up fruits and veggies and even making some box mix brownies- to get by; but I really haven’t wanted to be in the kitchen.
I think this is mostly because I’ve been so focused on family and taking care of things that I haven’t had the desire or energy to cook, but it’s also been so dang hot here that I don’t even dare to turn on the oven. In fact, we have officially reached 100+ degree temps with “feels like” factors ranging from 104-107 degrees.
Because of this, yesterday when we celebrated the 4th of July with friends, I felt so bad for my friend manning the grill in the hot Texas sun, since by the end of it he was drenched in sweat.
Yes, due to necessity, simple no cook meals, sandwiches, salads, snack platters and even breakfast for dinner, are what I’ll be making as I return to the kitchen.
And while I turned on the oven a few days ago to make some brownies, frozen treats and no bake desserts, like this frozen Cappuccino Pie, are really the only thing one cake make during these brutally hot summer months.
This Cappuccino Pie recipe (a.k.a ice box pie) is another one of those recipes I’ve been making for years and years. I first made it 5 or 6 years ago at the hunting lodge I work at and it was a mega hit. The clients and guests raved and raved about how amazing this pie was, and when you have a recipe that’s such a hit, you make sure and make it again and again.
This Cappuccino Pie is so easy to make, yet rich and indulgent, that I almost feel guilty when people compliment me on it. But hey, the fact that it’s so easy can be our little secret!
Helpful Tips and Information:
Time Saving Tip: Use a store-bought chocolate cookie crust instead of making your own to save time.
Cooking Tip: If you don’t have a food processor, crush cookies by placing cookies in a large zip top baggie. Seal baggie, removing excess air, and use a meat mallet or rolling pin to smash the cookies.
Make Ahead: This pie can easily be doubled and made several days in advanced and stored wrapped in plastic wrap and aluminum foil in the freezer.
If you like this Cappuccino Pie recipe, then you’ll love these other pie recipes:
Chocolate Mousse Pie
Turtle Pumpkin Pie
Peanut Butter Icebox Cake
Hazelnut-French Silk Turtle Pie
Strawberry Pretzel Ice Cream Pie
- Chocolate Cookie Crust:
- 20 chocolate sandwich cookies
- 4 tablespoons unsalted butter, melted
- Cappuccino Pie:
- ½ cup 2% or whole milk
- ¾ cup strong brew coffee
- 1 5.1-ounce instant vanilla pudding mix
- 2 cups heavy cream, divided
- 3 tablespoons confectioners' sugar
- 1 teaspoon pure vanilla extract
- 8-10 chocolate sandwich cookies, for topping
For Chocolate Cookie Crust: Place cookies in food processor and blend until fine cookie crumbs are formed. Add melted butter, and pulse food processor 3-4 additional times. Spray a 9-inch deep dish pie plate with baking spray and press the cookie crumb mixture into the bottom and up the sides of the pie plate. Place pie plate in freezer to chill for 10-15 minutes.
For Cappuccino Pie: Chill a large metal or glass bowl and wire whisk in the freezer for 15 minutes.
Meanwhile, in a large bowl, whisk together milk, coffee, pudding mix and ½ cup heavy cream. Set aside.
Add remaining 1½ cups heavy cream, powdered sugar and vanilla to chilled bowl. Using a large hand-held whisk or an electric mixer, whip cream until it begins to thicken. Continue to whip cream until soft peaks begin to form. Use caution and do not over mix.
Fold half of the whipped cream mixture into the pudding mixture, being careful not to over mix. Pour pie filling into prepared pie crust and store remaining whipped cream in refrigerator until ready to serve.
Place pie in freezer and freeze for 4-6 hours, or until frozen. When ready to serve, remove pie from freezer and let sit at room temperature for 15 minutes.
Meanwhile, place 8-10 chocolate sandwich cookies in food processor and blend until large cookie crumbs are formed.
Right before slicing, spread remaining whipped cream on top of pie and top with large cookie pieces. Slice and serve immediately.
Store leftover pie, wrapped in plastic wrap and aluminum foil, in the freezer for one to two months.
Cooking time does not include 4-6 hour freeze time.
Recipe adapted from Kraft