Kona Coffee and Cream Pie
by KatieKona Coffee and Cream Pie
Rated 4.0 stars by 1 users
Oh man- Our Kona Coffee and Cream Pie is a coffee lovers dream! Topped with a simple and sweet whipped cream and paired with a buttery crust, it combines all the best tastes into one pie. This silky and velvety pie contains no caffeine, but tastes like an amazing and creamy cup of coffee. We know you’ll enjoy this to the last bite!
Author:Katie
Ingredients
1 package Enlightened Sugar-Free Cones
3 tbsp butter, melted
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(For gluten-free, use 1 cooked and cooled KetoBakes Butterflake Pie Crust)
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1 package KetoBakes Kona Coffee Ice Cream mix
2 8oz blocks cream cheese, softened to room temp
½ cup heavy cream
⅓ cup unsweetened almond milk (or nut milk of choice)
1 cup heavy cream
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2 tbsp Vanilla Buttercream Frosting mix (can also use 2 tbsp favorite Keto sweetener and 1 tsp vanilla extract)
For the Crust:
For the Kona Coffee Filling:
For the Whipped Topping:
Directions
In a food processor, combine the Enlightened cones with melted butter and pulse until the crust forms and sticks together. The pieces should be uniform in size.
Press into a pie pan along the bottom and chill in the fridge while making the filling.
Blend together the cream cheese and heavy cream until smooth. You can use a handheld blender or a regular one. Add in the Kona Coffee Ice Cream mix and the almond milk and blend until smooth. It will start to get thick.
Pour into the prepared and chilled pie crust, smoothing over the top if necessary. Return to the fridge to chill while making the topping.
Whip together the heavy cream and Vanilla Icing mix until soft peaks form. Add to the top of the chilled pie, smoothing over the top.
Chill in the fridge for 1 hour before slicing. Enjoy!