Bourbon Vanilla Cold Brew Ice Box Pie
This easy ice box pie is the perfect dessert to whip up for all types of events you might be hosting this time of year. It’s the perfect blend of cold brew and our bourbon vanilla—both are available at our cafe! Our house-made syrups make great ingredients in coffee, baking and cocktails! Enjoy this recipe by our very own, Taylor Fletcher.
Ingredients
For the crust
15 honey graham crackers
1 stick unsalted butter
Cooking spray
For the filling
1 package (3.4oz) vanilla instant pudding mix
1 cup whole milk
1 cup cannon ball cold brew
1 tbsp vanilla bourbon syrup
For the topping
4 oz dark chocolate, chopped
8 oz heavy whipping cream
2 tbsp bourbon vanilla syrup
Instructions
Preheat oven to 325
Melt 1 stick unsalted butter in saucepan over low heat.
In a food processor, blitz graham crackers until the consistency of fine sand. With the food processor on low, stream in the melted butter.
Generously spray a 10 inch pie plate with cooking spray. With clean hands, pack graham crumbs into bottom and up the sides of pie plate. Utilize the bottom of a measuring cup to help pack the crust down firmly. Bake crust for 5-10 minutes, until golden and firm. Once finished, place in freezer to chill.
While crust bakes, combine pudding packet, whole milk, cold brew and vanilla into a large bowl. Whisk vigorously for 2 minutes or according to package instructions. Place in refrigerator to chill.
In a stand mixer, combine 8 oz heavy cream and 2 tbsp bourbon vanilla syrup. Mix on high speed until stiff peaks are formed.
To assemble
With a spatula or spoon, add one third of whipped cream mixture to chilled cold brew pudding, mixing to combine, careful to not over mix. Texture should be smooth and thick with no lumps. Reserve extra whipped cream in fridge.
Add pudding mixture to pie crust, smoothing with a spoon. Freeze for 2 hours.
Once pie is completely set and chilled, cover with remaining whipped cream. Finish with chocolate shavings, cut and serve.