Celebrating Pi Day: 3/14
We made this Salted Caramel Cold Brew Mocha Cream Pie to celebrate Pi Day today!
Our use of math is mostly limited to weighing coffee and splitting bar tabs but we couldn't pass up the opportunity to celebrate Pi Day with this delicious, easy to make pie. If you love coffee, caramel, and chocolate this is the pie for you!
Delicious but Easy Salted Caramel Cold Brew Mocha Cream Pie
Salty Sailor Coffee Company is proud to present our Cold Brew Mocha Cream Pie that will satisfy even the harshest food critics for its flavor, texture and creaminess! With a robust cold brew coffee base and an indulgent salted dark chocolate caramel it's the perfect guilty pleasure in pie form!
This no-bake pie relies on a cold brew coffee - we used our Caramel Monster flavor - and coffee extract to boost the coffee flavor in this delicious, creamy pie. Don't let the simple ingrediatns fool you, this pie has a complex flavor profile sure to please any crew.
Its simplicity allows you to customize it to your crew's favorite flavors. It's your call on the pie crust (we used the premade Oreo crust) , which chips you mix in, and how strong your coffee flavor is (can cofee ever really be too strong?!)
Not sure how to make cold brew coffee or what coffee extract is? We have upcoming tutorials on how to make both!
So get started with the recipe below and share your creation!
3/4 Cup Cold Brew Coffee (We used Caramel Monster but it's your choice) This needs to be made ahead of time.
1 (3.4 oz box) Instant Vanilla Pudding
1/2 cup Milk
1 Tbsp Pure Coffee Extract
1 (8 oz tub) Cool Whip, Thawed
2/3 cup Salted Caramel Chips (or to taste)
Dark Chocolate Chips to Taste
Whipped Cream for Garnish
Dark Chocolate-covered Espresso Beans for Garnish
Prepared Pie Crust (we used Oreo)
In a large bowl whisk together the dry pudding mix, cold brew coffee, milk, and coffee extract
Whisk until completely combined and it thickens. That takes about 1 minute. The change in consistency is very obvious.
Fold in the whipped cream - make sure the color is consistent but don't over mix the whipped cream as it will break down,
Pour the mixture in the pie crust. You can smooth the top but we liked the poured texture.
Freeze for 6-8 hours. We left it in overnight.
When ready to serve, garnish with the canned whipped cream and dark chocolate-covered espresso beans. Get creative - it's easier than it looks!
Cut, serve, and enjoy! We heated the knife under hot water to help get a clean cut in the frozen pie.