Description
Looking for a dessert that tastes like your go-to iced latte but in pie form? This frozen espresso pie is rich, creamy, and ridiculously simple to make. With a crunchy Oreo crust and a fluffy coffee filling, it’s proof that you don’t need a ton of ingredients—or an oven—to whip up something truly spectacular. Just mix, freeze, and dig in!
Ingredients
Scale
- 25 Oreo cookies
- 4 tablespoons melted butter
- 3 cups cold heavy cream
- ½ cup powdered sugar
- 2 tablespoons instant espresso powder
- 1 (14-ounce) can sweetened condensed milk
Instructions
- Make the crust.
- Toss the Oreos into a food processor and blitz until they’re fine crumbs. Add the melted butter and pulse until the mixture looks like damp sand.
- Form the base.
- Pour about two-thirds of the cookie crumbs into a 9-inch deep-dish pie pan. Press them firmly along the sides of the pan using your fingers or the bottom of a measuring cup. Add the rest of the crumbs to the bottom and press down firmly until you’ve got a sturdy crust.
- Whip the cream mixture.
- In the bowl of a stand mixer (or use hand beaters), combine the heavy cream, powdered sugar, and espresso powder. Beat on high speed until stiff peaks form—this usually takes 6–7 minutes.
- Add the condensed milk.
- Pour in the sweetened condensed milk and mix on low for 30 seconds. Stop, scrape the bowl well, and then mix for another 30 seconds until smooth.
- Assemble and freeze.
- Transfer the filling into the prepared crust. Smooth the top or create swirls for a decorative finish. Freeze the pie uncovered for at least 6 hours. Once fully solid, wrap in plastic wrap (and foil if you like) to store until serving.
- Serve and enjoy.
- Let the pie sit at room temperature for about 10 minutes before slicing. Grab a fork and enjoy every creamy, coffee-filled bite.
Notes
Helpful Notes & Tricks
- Press that crust hard. The firmer you press, the less crumbly your slices will be later.
- Mix gently after adding condensed milk. Overbeating will flatten the airy texture of the filling.
- This pie is tall! Store-bought crusts are too shallow, so stick with homemade unless you want to use the extra filling for parfaits or mini cups.
- Make-ahead magic. Wrap well in plastic (and foil if you want) and store in the freezer for up to 2 months.
Variations & Extra Ideas
- Use mini pans for individual servings.
- Swirl melted chocolate or caramel on top before freezing.
- Fold in chopped Oreos for extra crunch.
- Extra filling? Layer it in cups with whipped cream and cookie crumbs for parfaits.
Nutrition
- Serving Size: 1 slice
- Calories: 720 kcal
- Sugar: 52 g
- Sodium: 278 mg
- Fat: 49 g
- Saturated Fat: 29 g
- Trans Fat: 0.3 g
- Carbohydrates: 65 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 133 mg