Double Black Diamond Pudding Pie

By Amber

Double Black Diamond Pudding Pie

If you ski, you might get the double meaning behind Green Mountain Coffee® Double Black Diamond coffee. You see, ski trails come with a rating system made up of colors and shapes so that you can pick a trail suited to your abilities. Double black diamond? Expert only, sir and madame.

A coffee named after that sort of exhilarating ride down a ski slope? You can bet it’s got some danger behind its name. The Double Black Diamond Extra Bold coffee, I have to admit, is one step too dark for this recipe developer to drink on a random Tuesday. (I’m much more a Fair Trade Pumpkin Spice girl.) But that’s okay, because it makes one heck of a dessert.

I don’t know about you, but I’ll take my caffeine any way I can get it. Pairing it with chocolate? I’m in. Pairing it with chocolate pudding? Doubly so.

You might imagine that as a recipe developer, there are quite a few leftovers around these parts. And that maybe we try to gift them to people as often as we can. All of that is true. Then there’s Double Black Diamond Pudding Pie.

Double Black Diamond Pudding Pie

I tried to get my husband to take it to work. Begged even, knowing if it stayed here, we’d eat the whole thing between the two of us. He refused. Because he wanted to eat the whole thing between the two of us. It’s that good.

Double Black Diamond Pudding Pie is one of the easiest desserts I’ve ever put together. It’s a no-bake pie, which makes it especially great for the upcoming holiday season. A fantastic dessert that doesn’t take up room in the oven, leaving plenty of room for your roast beef, roasting vegetables, and every other bit of the savory part of your meal.

I guarantee, when you present this pie to your guests at the end of a filling holiday meal, there may be some initial groans of fullness. Just one bite though, and they’ll be wolfing it down.

Double Black Diamond Pudding Pie

Double Black Diamond Pudding Pie

makes one 9″ pie

Ingredients

  • 1 3.8 oz box Devil’s Food Instant Pudding mix
  • 1 cup heavy cream
  • 1 1/2 cups Green Mountain Coffee Double Black Diamond Extra Bold, cold and divided
  • 22 Newman’s Own Creme Filled Chocolate Newman-O’s Cookies
  • 22 Newman’s Own Chocolate Creme Filled Chocolate Newman-O’s Cookies
  • 1 8 oz tub frozen whipped topping, thawed or 2 cups heavy cream, whipped until fluffy with 3 tablespoons granulated sugar and 1 tablespoon vanilla extract
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup milk chocolate chips
  • cocoa powder for garnish (Optional)

Directions

  1. Brew a 12 oz cup of Double Black Diamond Extra Bold coffee and refrigerate until cold.
  2. When the coffee is sufficiently cooled, make the pudding: In a medium bowl, whisk together pudding mix, heavy cream and 8 oz (1 cup) cold coffee, leaving 1/2 cup coffee to the side.
  3. Whisk together until pudding solidifies, about 5 minutes, then refrigerate while you assemble the other ingredients.
  4. Line a 9″ pie plate with 22 cookies. I used all vanilla cream filled on one layer and chocolate cream filled on another, but you are welcome to alternate if you wish.
  5. When the first layer of cookies is in the bottom of the pie plate, spoon a bit of cooled coffee over each one, taking care not to use all the coffee, as you will need it for the second layer of cookies too.
  6. Layer half of the pudding on top of the cookies.
  7. Place a second layer of 22 cookies on top of the pudding layer, then spoon coffee over each of these.
  8. Layer the rest of the pudding on top of these cookies, then place in the refrigerator for at least 20 minutes, covered with plastic wrap.
  9. When ready to serve, you can top with either frozen whipped topping that has been thawed, or homemade whipped cream. However, if you’re using whipped cream, you must make sure the pie is going to be eaten the day you top it. If using whipped topping, the pie will last several days in the refrigerator, covered, and can be eaten over those days.
  10. Layer whipped cream or whipped topping over the pudding, then sprinkle with milk and semisweet chocolate chips (or stick to just one kind if that’s all you have on hand), and garnish with cocoa powder.
  11. Serve immediately, or, if using whipped topping, you can make the pie at least a day in advance. The pie will only get better as it sits.

Make sure you visit Bluebonnets & Brownies for a chance to win some Double Black Diamond Extra Bold Coffee for yourself!

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