COFFEE CREAM PIE
I created this sweet coffee-flavored recipe as an entry for our state fair, adding the toffee topping to "dress it up". I'm glad I did- the pie won first place and is now a family holiday favorite!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6-8 servings.
Number Of Ingredients 15
Steps:
- In the top of a double boiler, combine the sugar, flour and salt; gradually stir in milk until smooth. Cook and stir over boiling water until thickened, about 10 minutes. Stir in coffee granules., Gradually stir a small amount into egg yolks; return all to pan. Cook and stir for 3 minutes. Remove from the heat; add butter and vanilla. Cool for 30 minutes. Pour into crust; chill. , In a bowl, dissolve coffee granules in a small amount of cream. Add sugar, vanilla and remaining cream. Whip until stiff peaks form. Spread over filling; sprinkle with crushed candy bar. Chill.
Nutrition Facts :
FLUFFY CAPPUCCINO PIE
Our Fluffy Cappuccino Pie is perfect for coffee klatches. Ideal for book club gatherings. Excellent for dinner parties. (You get the idea!)
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Beat pudding mix, coffee and milk in medium bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP.
- Pour into crust; top with remaining COOL WHIP.
- Refrigerate 2 hours or until firm.
Nutrition Facts : Calories 290, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 2.0398 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
FUDGY NUT COFFEE PIE
My mother served this pretty pie for my birthday dinner one year, and now it's one of my favorites. Fudge sauce, chopped pecans and coffee ice cream top the chocolate crumb crust. Sometimes I garnish the pie with dollops of whipped cream. -Amy Theis Billings, Montana
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, combine the confectioners' sugar, cream, butter, chocolate, corn syrup and salt. Cook and stir over low heat until smooth. Remove from the heat. Stir in vanilla. Cool completely. , Spread 1/2 cup fudge sauce over the crust. Sprinkle with 1/4 cup pecans. Freeze for 20 minutes or until set. Spread with half of the ice cream. Freeze for 1 hour or until firm. Repeat layers. Cover and freeze for 4 hours or until firm., Just before serving, drizzle remaining fudge sauce over pie and sprinkle with remaining pecans.
Nutrition Facts : Calories 645 calories, Fat 42g fat (19g saturated fat), Cholesterol 81mg cholesterol, Sodium 275mg sodium, Carbohydrate 67g carbohydrate (54g sugars, Fiber 2g fiber), Protein 6g protein.
BLUM'S COFFEE-TOFFEE PIE
Make and share this Blum's Coffee-Toffee Pie recipe from Food.com.
Provided by mydesigirl
Categories Pie
Time P1DT15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- For the pastry shell,mix all ingredients together well and turn into a well greased 9 inch pie plate.
- Press mixture firmly into bottom and up the sides of pie plate.
- Bake at 375 degrees for 15 minutes.
- Cool the pastry shell in the pie plate on a wire rack.
- For the filling,in a small bowl with an electric mixer at medium speed,beat butter until creamy.
- Gradually add sugar,beating until light.
- Blend in cool,melted chocolate and 2 teaspoons instant coffee.
- Add 1 egg and beat 5 minutes.
- Add egg number 2 and beat 5 more minutes.
- Turn filling into cooled pastry shell.
- Refrigerate pie,covered,overnight.
- Next day make topping.
- In a large bowl,combine cream with instant coffee and powdered sugar.
- Refrigerate mixture,covered,for one hour.
- Beat cream mixture until stiff.
- Decorate pie with topping.
- If you feel like being really fancy add chocolate curls as a garnish.
- Refrigerate for 2 hours berfore serving.
Nutrition Facts : Calories 640.9, Fat 50.2, SaturatedFat 25.5, Cholesterol 164.9, Sodium 234.8, Carbohydrate 46.6, Fiber 1.9, Sugar 33.3, Protein 6.7
COFFEE & CREAM PIE
I got this recipe from Noreen's Kitchen channel on YouTube. I love coffee EVERYTHING and this pie is so quick and easy to put together! It's a no-bake pie which makes it even better! Here's the link to her video. https://youtu.be/29t1NnExhjM
Provided by The Simple Recipe D
Categories Dessert
Time 10m
Yield 1 Pie, 6 serving(s)
Number Of Ingredients 6
Steps:
- Add pudding mix, heavy cream, brewed coffee and coffee liqueur syrup into a large bowl. Whisk until fluffy. You can use a hand mixer with whisk attachments or your Kitchen Aid mixer with whisk. Do no substitute half & half or milk for the heavy cream or the pie won't set up.
- Pour into chocolate pie crust.
- Sprinkle Instant Espresso over the top of the pie.
- Cover with clear pie shell cover that comes with the pie crust and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 613.8, Fat 41.1, SaturatedFat 20.9, Cholesterol 109.1, Sodium 753.8, Carbohydrate 60.3, Fiber 0.6, Sugar 40.9, Protein 3.6
FLUFFY LEMON PIE
"This pie takes minutes to prepare and is the perfect light dessert," writes Carolyn Bauers from Norfolk, Virginia. "I make it often since my husband loves it and we both need to watch our fat and cholesterol intake. My son, who's diabetic, just loves the tangy, lemon flavor."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Combine pudding mix and soft drink mix. In a small bowl, whisk milk and pudding mixture for 2 minutes. Let stand for 2 minutes (pudding will be stiff). , Fold in half of the whipped topping. Spread into crust. Top with remaining whipped topping. Cover and chill for 2-3 hours or until set.
Nutrition Facts : Calories 189 calories, Fat 6g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 259mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
PINEAPPLE FLUFF PIE
This dessert has been a life saver for more then 20 years of entertaining and potlucks. With only four ingredients, it's a snap to make and pop in the fridge.-Jane Rhodes, Silverdale, Washington
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, combine the pineapple and pudding mix until thickened; fold in the whipped topping. Spoon into crust. Refrigerate until serving.
Nutrition Facts : Calories 190 calories, Fat 7g fat, Cholesterol 0 cholesterol, Sodium 125mg sodium, Carbohydrate 28g carbohydrate, Fiber 1g fiber), Protein 2g protein.
FLUFFY COFFEE PIE
Make and share this Fluffy Coffee Pie recipe from Food.com.
Provided by carolinafan
Categories Pie
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large mixing bowl, beat 1 cup milk, whipped topping mix, coffee granules, vanilla and cinnamon on medium speed until combined.
- Beat on high speed for 4-6 minutes or until mixture is thick.
- Add remaining milk and pudding mix.
- Beat on medium speed about 2 minutes or until mixture is thick. Spread in crust.
- Refrigerate at least 3 hours or until firm.
- Garnish as desired. Store in refrigerator.
Nutrition Facts : Calories 277.7, Fat 14.4, SaturatedFat 6.6, Cholesterol 7.8, Sodium 398.6, Carbohydrate 34.1, Fiber 0.5, Sugar 22.3, Protein 3.7
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COFFEE PIE WITH MERINGUE - SOUTHERN PLATE
From southernplate.com
Reviews 67Category DessertServings 4Total Time 3 hrs 45 mins
- In medium sauce pot, combine butter, condensed milk, egg yolks, instant coffee, and flour. Stir this constantly over medium high heat until noticeably thicker, about ten minutes. Remove from heat, stir in vanilla. Pour into shell and set aside.
- Place egg whites in clean bowl and beat with electric mixer until white and foamy. Add sugar. Continue to beat until stiff peaks form. Spoon over top of pie and spread to cover the top, making sure that meringue touches edges of pie crust all around to prevent shrinking while baking.
- Bake at 325 for fifteen minutes, or until meringue is golden brown. Allow to cool and then cover and refrigerate until thoroughly chilled before serving.
COFFEE CREAM PIE | DOUGH-EYED
From dougheyed.com
5/5 (1)
- In a medium saucepan, whisk together 2/3 cup sugar, the cornstarch, instant espresso powder, and salt until combined. Slowly whisk in the whole milk, heavy cream, and vanilla extract until combined. Heat the mixture over low-medium heat, whisking often.
- While the custard chills, make the crust. Preheat your oven to 350 degrees, and pull out a pie plate. Use a food processor to grind the oreos and sugar into fine crumbs. Stir in the melted butter until it is well distributed throughout the crumbs, and the mixture looks like wet sand. It should hold together when pressed. Pour the mixture into a 8 or 9 inch pie pan, and press into the pan gently all the way around and up the sides using a flat bottom of a glass or measuring cup. Bake the crust for 5-8 minutes, or until it looks dry and feels firm to the touch. Let the crust cool completely before continuing.
- In a large bowl, or the bowl of a stand mixer, use a whisk attachment to whip the heavy cream until soft peaks form. Then, add in the instant vanilla pudding mix (optionally), and beat the cream until stiff peaks form.
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