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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4.43 from 7 votes

Coffee Liqueur Brownie Pie

The perfect combo between a dessert and a drink! 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

Prep Time35 mins

Cook Time35 mins

Additional Time8 hrs

Total Time9 hrs 10 mins

Course: Pies and Tarts

Cuisine: American

Keyword: brownie crust ice cream pie, brownie mix pie crust, brownie pie crust, coffee ice cream recipe, Coffee liqueur ice cream, coffee pie, ice cream pie with brownie crust, sweet fix baker

Servings: 9 in pie

Calories: 453kcal

Author: Maria Corcuera

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 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 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. 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 frozen

Notes

* Freeze metal bowl and whisk attachment for 10 minutes to accelerate the process

* 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

* Let pie come at room temperature for 5-10 minutes prior to serving

Nutrition

Serving: 1g | Calories: 453kcal | Carbohydrates: 18g | Protein: 4g | Fat: 39g | Saturated Fat: 24g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 179mg | Sugar: 15g