Decadent Butter Coffee Cream Pie Recipe You’ll Obsess Over

Oh, how I love a good coffee dessert! There’s something magical about combining that rich, bold coffee flavor with creamy sweetness. My Butter Coffee Cream Pie came about one lazy Sunday when I desperately needed both a caffeine boost and something indulgent. After a few experiments (and maybe one or two kitchen disasters), I landed on this perfect balance – a buttery graham cracker crust hugging the silkiest coffee-infused filling you’ll ever taste. It’s like your favorite iced coffee transformed into pie form, but even better because, well, it’s pie. The secret? Real butter in the crust and just enough coffee to give you that lovely buzz without overpowering the dessert. Trust me, this one’s a crowd-pleaser!

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Why You’ll Love This Butter Coffee Cream Pie

Let me tell you why this pie is about to become your new obsession:

• That perfect coffee kick: Just enough instant coffee gives you that rich, deep flavor without being bitter—like your favorite latte in pie form.
• No-bake magic: Aside from the quick 8-minute crust bake (easy!), the fridge does all the work. Perfect for hot summer days when you don’t want to turn on the oven.
• Dreamy texture: The whipped cream folded into the filling makes it light yet decadent—think cloud meets cheesecake.
• Crowd-pleaser: Coffee lovers adore it, and even non-coffee fans (yes, they exist!) can’t resist the creamy sweetness.
• Make-ahead win: It actually gets better after chilling overnight, so it’s stress-free for parties.

Ingredients for Butter Coffee Cream Pie

Gather these simple ingredients – trust me, each one plays a special role in creating that perfect coffee pie magic:

• 1 1/2 cups graham cracker crumbs (or crush about 12 whole crackers yourself for extra freshness)
• 1/3 cup melted butter (unsalted is my preference, but salted works too – just skip the extra pinch of salt)
• 2 tbsp sugar (this little bit makes the crust sing)
• 1 cup heavy cream (chilled straight from the fridge whips up best)
• 8 oz cream cheese, softened (leave it out for 30 minutes – no shortcuts here!)
• 1/2 cup sweetened condensed milk (that sticky-sweet goodness in the can)
• 1 tbsp instant coffee granules (use the good stuff – it makes all the difference)
• 1 tsp vanilla extract (pure, not imitation – we’re fancy like that)
• Whipped cream for topping (because more cream is always better)

See? Nothing too crazy – just pantry basics transformed into something extraordinary!

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Equipment You’ll Need

Don’t worry—you probably have most of this stuff already! Here’s what you’ll need to whip up your Butter Coffee Cream Pie:

• 9-inch pie dish (a standard glass one works perfectly)
• Mixing bowls (one for the crust, one for the filling)
• Electric mixer (a hand mixer is fine—no need to dig out the stand mixer)
• Spatula (for scraping every last bit of that delicious filling)
• Measuring cups and spoons (precision matters here!)
• Whisk (for blending the crust ingredients)

That’s it! No fancy gadgets required—just the basics to make pie magic happen.

If you love indulgent coffee-flavored desserts, you’ll also be amazed by this rich twist on brownies—check out our Basque Cheesecake Brownies recipe for another creamy, decadent treat that pairs perfectly with your favorite cup of coffee.

How to Make Butter Coffee Cream Pie

Preparing the Crust

Let’s start with that buttery, crunchy foundation! Preheat your oven to 350°F. In a bowl, mix together those graham cracker crumbs, melted butter, and sugar until it looks like wet sand. Press this glorious mixture firmly into your pie dish – I like to use the bottom of a measuring cup to really pack it in evenly. Bake for just 8 minutes (set a timer – it browns fast!). Let it cool completely before adding the filling – trust me, rushing this step leads to a sad, soggy crust.

Making the Filling

Now for the star of the show! First, whip that chilled heavy cream until stiff peaks form – this gives our pie that heavenly light texture. Set it aside for now. In another bowl, beat the softened cream cheese until it’s completely smooth (no lumps allowed!). Gradually beat in the sweetened condensed milk – the mixture should look silky.

Here’s a pro tip: dissolve the coffee granules in 1 tsp of hot water first to prevent any grainy bits. Add this coffee magic along with the vanilla to the cream cheese mixture. Now, gently fold in the whipped cream with a spatula – I do this in three batches, rotating the bowl as I go. Be patient! Overmixing deflates all that air we worked so hard to incorporate.

Assembling and Chilling

Pour that luscious coffee filling into your cooled crust and smooth the top. Here’s where the magic happens – refrigerate for at least 4 hours, though overnight is even better (if you can resist that long!). The filling needs this time to set properly – it goes from good to “oh-my-goodness” amazing as it chills. Right before serving, top with fresh whipped cream. For extra flair, I sometimes dust with cocoa powder or drizzle with caramel. Slice with a warm knife (dip it in hot water and dry quickly) for picture-perfect pieces every time!

Tips for the Perfect Butter Coffee Cream Pie

After making this pie more times than I can count, here are my absolute must-know tips for butter coffee cream pie success:

• Use bold coffee: Cheap instant coffee won’t cut it – splurge on the good stuff! The stronger the flavor, the better your pie will taste.
• Room temp is key: Let that cream cheese soften completely! Cold cream cheese makes lumpy filling, and nobody wants that.
• Fold gently: When adding whipped cream, use a light hand. Overmixing = dense pie, and we’re going for cloud-like here.
• Chill thoroughly: I know it’s tempting, but don’t rush the 4-hour chill. The filling needs this time to set properly.
• Crust insurance: For extra crunch, brush the cooled crust with melted chocolate before adding filling. It creates a moisture barrier!

Follow these, and you’ll have pie perfection every single time!

Variations of Butter Coffee Cream Pie

Want to switch things up? Here are my favorite ways to play with this recipe:

• Espresso boost: Swap the instant coffee for 2 tsp espresso powder – it gives an extra intense coffee kick that’s divine.
• Mocha magic: Add 2 tbsp cocoa powder to the filling for a chocolate-coffee hybrid that’ll make you swoon.
• Caramel dream: Drizzle caramel sauce between the crust and filling, then again on top – sticky, sweet perfection.
• Nutty twist: Mix 1/2 cup finely chopped toasted hazelnuts into the crust – it’s like coffee’s best friend joined the party.

Honestly, you can’t go wrong – this pie is like a blank canvas for coffee lovers!

Serving and Storing Butter Coffee Cream Pie

Here’s the best way to enjoy your masterpiece! Serve this pie well-chilled – straight from the fridge is perfect. I like to add an extra dollop of whipped cream on each slice (because why not?) and maybe a sprinkle of cinnamon or chocolate shavings for that café-style finish. Store any leftovers covered in the fridge for up to 3 days – if it lasts that long! The crust stays surprisingly crisp, though you might notice the filling gets even more flavorful by day two.

Butter Coffee Cream Pie Nutritional Information

Here’s the scoop on what’s in each delicious slice! Keep in mind these are estimates – exact numbers depend on your specific ingredients and brands. One slice (about 1/8 of the pie) contains roughly: 320 calories, 22g fat (13g saturated), 28g carbs, 18g sugar, and 4g protein. Not bad for something this decadent, right? Remember, portion control is totally optional with this pie!

And don’t forget to explore more dessert inspiration and behind-the-scenes baking tips on our Pinterest boards, where we share daily ideas to spark your sweet cravings.

Frequently Asked Questions

Final Thoughts

There you have it – my foolproof Butter Coffee Cream Pie that never fails to impress! It’s the perfect blend of cozy coffee flavor and creamy indulgence. I’d love to hear how yours turns out – tag me or leave a comment when you make it. Now go grab that mixing bowl and treat yourself to something delicious!