Caramel Cold Brew Pie
Creamy cold brew coffee filling laced with rich caramel in a chocolate cookie crust!
Ingredients
Caramel:
- ¼ cup water
- ¾ cup granulated sugar
- 1 Tablespoon corn syrup
- ½ cup heavy cream
- ½ teaspoon salt
Crust:
- 22 Oreos
- 4 Tablespoons butter, melted
Cold Brew Filling:
- 1 (3.9 oz) package instant white chocolate pudding mix (can substitute with vanilla pudding mix)
- 1 cup cold brew coffee (Any brand - Make sure it is sweetened)*
- ¾ cup heavy whipping cream
- 12 ounces cream cheese
- ¾ cup powdered sugar
- 1 ¼ teaspoon instant espresso powder
- 1 teaspoon hot water
For Decorating:
- Freshly-whipped cream
- Chocolate-covered espresso beans
Instructions
Make the Caramel:
- Pour the water into a medium saucepan. Pour the sugar into the center of the pan, making sure none of the sugar crystals hit the sides. Add the corn syrup.
- Place pan over medium heat, leaving it alone for the first 5 minutes or until it the color begins to turn yellowish. Once you see some color, gently swirl the pan around occasionally as it boils. Continue boiling until the caramel reaches a golden amber color, about 5 to 10 minutes.
- Remove pan from the heat and carefully whisk in the heavy cream. Caramel will sizzle and bubble up. Stir in the salt, and continue whisking until caramel is smooth. If needed, return pan over medium-low heat, stirring until caramel is smooth. Transfer to dish or glass measuring cup to cool completely. Caramel will continue to thicken as it cools.
Make the Crust:
- Crush the Oreos in a food processor until finely ground. Pour into a mixing bowl with the butter and use a fork to combine. Press mixture into the bottom and up the sides of a greased 9-inch pie pan; refrigerate.
Make the Filling:
- In a medium bowl, whisk the pudding mix and cold brew together until smooth and combined. Mixture should be thick; set aside.
- In the chilled bowl of a stand mixer fitted with the whisk attachment (or in a bowl with a beater), whip the heavy cream until stiff peaks form. Transfer whipped cream to another bowl and place in the refrigerator.
- Return bowl to mixer and replace whisk attachment with paddle attachment. Beat the cream cheese and powdered sugar together until smooth and creamy. Add the pudding mixture, beating until combined.
- In a small bowl/cup, dissolve the espresso powder into the hot water. Add this liquid to the filling, beating until combined. Add the pudding mixture to the bowl, beating until well incorporated.
- Using a rubber spatula, fold in the whipped cream until just combined.
To Assemble Pie:
- Scoop a third of the filling evenly into the crust. Drizzle a third of the caramel over the filling. Scoop another third of the filling evenly on top, and drizzle with a third of the caramel. Spread the remaining filling evenly on top, then place pie in the refrigerator for at least 6 hours, or overnight.
- On the day of (or just before serving), drizzle the remaining caramel evenly on top of the pie. If desired, pipe a border of freshly-whipped cream along the top of the pie and add chocolate-covered espresso beans.
Notes
*I used Stumptown Original Cold Brew Coffee with Cream and Sugar.