Coffee Dessert No Bake Summer

Easy Cold Brew Icebox Pie

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cold brew icebox pie

Cold Brew Icebox Pie ~ with its deep dark chocolate crumb crust filled with a refreshing cold brew coffee cream, this easy no bake dessert is what sultry night dreams are made of.

Cold Brew Icebox Pie in pie plate, with forks

I’m thrilled with how this easy no bake pie came out ~ I love my coffee desserts, and this didn’t disappoint.  If you’re looking for a quick, no fuss recipe for a summer night, this is it.  People love the cool, creamy coffee filling piled into that midnight chocolate crust.

cold brew icebox pie in pie plate

This recipe uses a small convenience (aka a package of instant pudding mix) to great advantage ~ it gives the filling stability and a quick set without having to cook it on the stove or bake the pie, making this a true icebox dessert.  Actual cold brew coffee, plus a boost from espresso powder, bring the fresh coffee flavor to the fore.  The technique of adding strong natural flavors to a package of instant pudding is a useful one ~ the natural flavors disguise anything artificial and you get immediate thickening, it’s a win win.  I used this same idea (only with vanilla) in my Strawberries and Cream Tart.

Cold Brew Icebox Pie with forks

I made a quick deep chocolate crust using chocolate wafers, just crush them and toss with enough melted butter to hold them together.  I love to keep a box or two of Famous Wafers hidden in the cupboard for just such an occasion.  You could use another chocolate cookie, like Oreos, but the wafers make it extra special.  The trick is keeping them away from foraging snackers.  I’ve heard of cooks stashing a couple of packages in an emptied out All Bran box.  Genius.

A cold brew icebox pie on a white surface

Total prep time: 15 minutes!

The hardest part is waiting for the pie to chill.  But unlike some other icebox pies you don’t have to wait long for this one…just a few hours should do it.  Be aware, this is a soft set pie, if you want it faster or firmer, stick it in the freezer, but I like the softly chilled texture from the fridge best.

a cold brew icebox pie with a chocolate crumb crust

I used Stumptown Cold Brew Coffee in my pie, I love keeping a bottle or two of that in the fridge for instant iced coffee breaks.  But you can use regular cold coffee, or make your own cold brew.  I boost the coffee flavor with a teaspoon of instant espresso which I keep in the cupboard at all times.

Ingredient spotlight: INSTANT ESPRESSO POWDER

This is a must in any cook’s kitchen.  The coffee powder adds flavor to all sorts of recipes where liquid coffee isn’t an option.  It enhances the chocolate flavor in baked goods, too.  I keep it right next to the vanilla and use it often.


Thanks for pinning!

Cold Brew Icebox Pie pin


No bake desserts are a lifesaver in the warmer months, so here are a few other ideas for you to try ~

One of my favorites are these No Bake Raspberry Cheesecake Bars, they’re layered up with lots of textures and flavors…aren’t they pretty?

No Bake Raspberry Cheesecake Bars |



Another no bake dessert with a Famous Wafer crust, my No Bake Vanilla Bean Cheesecake Squares…they’re simple, but satisfying.

No Bake Vanilla Bean Cheesecake Bars recipe



My Lemon Crunch Bars are always a favorite…I think it has something to do with the gingersnap crust πŸ˜‰

lemon crunch bars

*recipe lightly adapted from The Domestic Rebel

cold brew icebox pie
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3.63 from 16 votes

Cold Brew Icebox Pie

Cold Brew Icebox Pie ~ a deep dark chocolate crumb crust filled with a refreshing cold brew coffee cream, this no bake dessert takes 15 minutes to put together!
Course Dessert
Cuisine American
Total Time 3 hours 15 minutes
Yield 10
Calories 143kcal



  • 1 package Nabisco Famous Wafers
  • 5 Tbsp unsalted butter melted


  • 3.4 ounce package Jello Instant Vanilla Pudding Mix be sure to get the instant, not the cook and serve style
  • 3/4 cup cold brew coffee
  • 1 tsp instant espresso
  • 1 cup cold heavy cream divided


  • Crush the wafers in a food processor or with a rolling pin. Make sure to get them nice and fine.
  • Toss with the melted butter until well blended. Reserve a few of the crumbs for garnish, and press the rest into a 9 inch regular pie shell (not a deep dish.) If your pie dish is on the small side you might not need all the crumbs. Refrigerate.
  • Whip 1/2 cup of the cream and set aside.
  • Blend the instant espresso into the remaining half cup of cream. Stir until the granules are completely dissolved, You my want to let it sit for a few minutes.
  • Whisk the pudding mix with the cold brew and the coffee infused cream. Whisk for 2 minutes to allow it to thicken. Fold in the whipped cream until no streaks remain.
  • Pour into the crust and smooth out the top. Refrigerate at least 3-4 hours before serving.
  • Garnish with reserved crumbs.


Calories: 143kcal

Make this cold brew icebox pie your own ~

  • Make it with a different crumb crust ~ use graham crackers, or another plain cookie for the crumbs.  You’ll need about 1 1/2 cups crumbs.
  • Make it mocha ~ use instant chocolate pudding instead of vanilla.
  • Make it lower fat ~ use whole milk in place of half of the cream.
  • Make it gluten free ~ use your favorite gluten free cookie or ground almonds in place of the chocolate wafers.


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    Leave a Reply

    Please rate this recipe!

  • Reply
    December 31, 2019 at 7:13 pm

    Do you freeze or refrigerate the remaining pie overnight?

  • Reply
    November 10, 2019 at 1:18 pm

    Hi Sue, do you think I could make this and use the pumpkin spice ice box cake format with it instead of the pie format? Leslie

    • Reply
      November 10, 2019 at 2:02 pm

      Mmmmmm, yes!

  • Reply
    July 1, 2019 at 6:58 am

    I had to laugh at the cook stashing cookies in an All-Bran box. I used to hide the pecans in the freezer in an empty Chock-Full-of-Nuts coffee can πŸ™‚


    • Reply
      July 1, 2019 at 8:12 am

      Brilliant πŸ™‚

  • Reply
    September 1, 2018 at 11:22 am

    Can this be done without using the instant type pudding?

    • Reply
      September 1, 2018 at 11:52 am

      You’d need something to thicken it, Jessica, otherwise it would just be like a flavored whipped cream consistency.

  • Reply
    July 18, 2018 at 8:24 am

    Y’all can talk the talk, but yours truly walked the walk! I whipped this pie up two nights ago.

    I used a pre-made crust and substituted chocolate pudding for vanilla, as well as using ground sweetened chocolate (I didn’t have any espresso powder). I am the only coffee drinker in the house, so I also wanted to scale down the coffee flavor.

    First, it really is a quick prep. Honestly, it takes longer to gather your materials than it is to make the pie.

    Second, it started setting VERY quickly…like in under a minute. That’s not a complaint, just a heads-up for those of you following along at home.

    Verdict: This pie left us weak in the knees, it was so good! If you go the chocolate pudding route, you might want some whipped cream/topping to complement the chocolate/coffee flavor. The consistency is like a wet mousse or a fluffy pudding. Yum!

    This recipe is a keeper! I’m curious about pudding/drink combinations besides chocolate/coldbrew, now! Pistachio Pudding with Almond Milk, anyone?

  • Reply
    Carolynn Marsh
    July 15, 2018 at 5:30 am

    Wanting to try the cold brew pie on this summer night but confused with the recipe as you mention instant espresso in your narrative but not in the recipe itself. Do you reconstitute it or just mix with the wet ingredients? Thanks.

    • Reply
      July 15, 2018 at 7:23 am

      I just clarified that, thanks for spotting the omission Carolynn. You add the powdered espresso to the 1/2 cup of liquid cream and stir to dissolve before whisking it with the pudding mix.

  • Reply
    2 Sisters Recipes
    July 14, 2018 at 7:13 pm

    You make the best desserts! Love this one and it’s on my list to make this week for friends! Thanks for an inspiring recipe!

  • Reply
    July 14, 2018 at 4:48 pm

    Hi !! First of all this dessert sounds absolutely delectable !! But I’m lactose intolerant and therefore I cannot use any type of heavy cream in my recipes, do you think a full fat coconut cream would work in place of the heavy cream ? Or should I venture off to find a vegan heavy cream ?

    • Reply
      July 14, 2018 at 5:26 pm

      I was thinking of suggesting coconut cream in the post, I think it should work, but I haven’t tried it. I know the pudding package says that soy milk will not work because the pudding won’t set for some reason. You could try a non dairy whipped topping in place of the whipped cream, or try to whip the coconut cream. Let me know if you have any success, I’d love to document a non dairy version for others!

  • Reply
    Tricia @ Saving Room for Dessert
    July 14, 2018 at 11:11 am

    Okay I cannot rest until I’ve tried this pie! I bet the flavor is wonderful and it looks so creamy and light. Brilliant recipe Sue!

  • Reply
    July 14, 2018 at 8:32 am

    I’d use a purchased chocolate graham cracker crust to make it even easier!

    • Reply
      July 14, 2018 at 9:08 am

      You could totally do that, I think you can purchase an Oreo crumb crust readymade, too.

  • Reply
    July 14, 2018 at 8:08 am

    Just perfect for coffee addicted me !

  • Reply
    Jennifer @ Seasons and Suppers
    July 14, 2018 at 6:40 am

    Love no-bake Summer desserts. And love coffee. Win. Win πŸ™‚