Fellow caffeine lovers—today is a monumental day. Pour yourself a big cup cause it’s National Coffee Day. Not sure who made that designation…if it were me, I’d give coffee at least it’s own month. But nevertheless, as loyal coffee fans we can’t miss out on an opportunity to
do what we do everyday celebrate coffee.
I’m taking it a step further today (surprise, surprise) and giving you this glorious cold brew coffee pie. Since you’re already drinking your morning cup, you might as well switch it up with an afternoon coffee cocktail too.
There’s really nothing to dislike here. It’s pretty much a sugar & coffee pie. Probably not very high on the nutritional scale, but that’s not why we’re here. We’re here to celebrate our first true love…coffee (shh, don’t tell the BF).
Now that you’ve likely chugged your first cup of caffeine, you’re ready to brew up this sweet treat (yes, obvi pun intended).
Cold Brew Coffee Pie
1 1/2 cup chocolate graham crackers
6-8 tbsp unsalted butter, melted
1 cup sugar
1/2 cup cornmeal
1/4 cup cold brew coffee
1/2 cup whipping cream
1/4 cup (1/2 stick) butter, melted then cooled
2 tsp vanilla extract
Make the crust: In a small bowl, combine graham cracker crumbs and melted butter. Mix until it is well blended and the consistency of sand. Add more butter if needed. Press into your pie pan and chill in the freezer for 10-15 minutes before adding filling to help prevent crumbling when serving.
Make the filling: Preheat oven to 325 degrees. Whisk together sugar, eggs, cornmeal, cold brew coffee, cream, butter, and vanilla. Pour into the graham cracker crust. Bake for 45-50 minutes or until the edges are set but there is still a gentle wobble in the middle. Cool completely to room temperature, then chill in refrigerator for 1-2 hours before serving.
If you’re feeling fancy, top with a dollop of whipped cream. Serve with your favorite coffee. Pro-tip: try it with this Tequila Coffee Cocktail.
Happy #nationalcoffeeday friends, have a brew-tiful day.