Coffee Liqueur Brownie Pie
The perfect combo between a dessert and a drink: Coffee Liqueur Brownie Pie!
With a Coffee brownie crust made out of a doctored brownie box, a No-churn Coffee Liqueur Ice cream filling and Coffee whipped cream to top, this dessert is the best of two worlds.
Ingredients you’ll need
- Box Brownie mix (I used Ghirardelli)
- Ingredients called for in the box
- Strong coffee (you’re substituting the water called for in the box for coffee)
- Heavy Cream
- Instant coffee powder, dissolved in water
- Sweetened condensed milk
- Vanilla extract
- Salt
- Coffee Liqueur (I used Kahlua)
- Powdered sugar
- Chocolate shavings to top
How to make this Coffee Liqueur Brownie Pie (with how-to photos)
Pre-heat oven to 350 F. Oil and dust with cocoa powder a 9-inch pie pan
Prepare brownie mix according to box instructions, substituting the water for strong coffee. Pour into prepared pan and bake according to instructions
Do not over bake! brownies should be soft to mold into the pie pan later and soft when frozen, try under baking them for 2-3 minutes
Take out of the oven and let cool for 20-30 minutes. While still warm and soft, use a spoon to scoop brownie from the middle and press it into the sides and bottom of the pan, covering it completely. Let cool.
Freeze a metal bowl and whisk attachment for 10 minutes. Whip the heavy cream until stiff peaks form.
Add cooled coffee, sweetened condensed milk, vanilla extract, salt and coffee liqueur and mix until combined.
Pour on top of cooled brownie crust, without surpassing the edge of the brownie crust.
If you have leftover ice cream mix, just freeze it in an air tight container to use later. Freeze for 8 hours
Using a cold metal bowl and whisk attachment, beat heavy cream, powdered sugar and coffee powder, until stiff peaks form. Spread on top of your pie, sprinkle with chocolate shavings and serve! Keep frozen
Tips before starting
- Freeze metal bowl and whisk attachment for 10 minutes to accelerate the process of whipping
- Do not over bake brownie crust; it should be soft to mold into the pie pan later and soft when frozen, try under baking them for 2-3 minutes
- Let brownie crust cool completely before adding ice cream mix
- Allow pie to come at room temperature for 5-10 minutes prior to serving
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Coffee Liqueur Brownie Pie
Ingredients
Brownie crust
- 1 brownie mix box I used Ghirardelli
- * * Ingredients called for in the box
- * * Strong coffee you’re substituting the water called for in the box for coffee
Coffee Liqueur Ice Cream
- 2 Cups heavy Cream chilled
- 2 Tablespoons instant coffee powder dissolved in 1/4 Cup warm water, cooled
- 1 can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 6-7 Tablespoons Coffee Liqueur I used Kahlua
Coffee whipped cream
- 1 1/2 Cups heavy cream chilled
- 1/3 Cup powdered sugar
- 1.5 teaspoons instant coffee granules
Instructions
- Pre-heat oven to 350 F. Oil and dust with cocoa powder a 9-inch pie pan
- Prepare brownie mix according to box instructions, substituting the water for strong coffee. Pour into prepared pan and bake according to instructions. Do not over bake! brownies should be soft to mold into the pie pan later and soft when frozen, try under baking them for 2-3 minutes1 brownie mix box, * * Ingredients called for in the box, * * Strong coffee
- Take out of the oven and let cool for 20-30 minutes. While still warm and soft, use a spoon to scoop brownie from the middle and press it into the sides and bottom of the pan, covering it completely. Let cool completely
- Freeze a metal bowl and whisk attachment for 10 minutes. Whip the heavy cream until stiff peaks form. Add cooled coffee, sweetened condensed milk, vanilla extract, salt and coffee liqueur and mix until combined.2 Cups heavy Cream, 2 Tablespoons instant coffee powder, 1 can sweetened condensed milk, 1 teaspoon vanilla extract, 1/2 teaspoon salt, 6-7 Tablespoons Coffee Liqueur
- Pour on top of cooled brownie crust, without surpassing the edge of the brownie crust (see photo above). If you have leftover ice cream mix, just freeze it in an air tight container to use later. Freeze for 8 hours
- Using a cold metal bowl and whisk attachment, beat heavy cream, powdered sugar and coffee powder, until stiff peaks form. Spread on top of your pie and serve! Keep frozen1 1/2 Cups heavy cream, 1/3 Cup powdered sugar, 1.5 teaspoons instant coffee granules
