Tiramisu Icebox Pie
 |
| Tiramisu Icebox Pie |
This refreshing and delicious dessert is perfect for any occasion. The pie is made with a simple crust, a creamy mascarpone filling, and a coffee-soaked ladyfinger layer. The pie is then chilled for several hours before serving, which gives the flavors a chance to blend and the filling to set.
Ingredients
- 1 (9-inch) graham cracker crust, prepared according to package directions
- 1 (8-ounce) package cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 1 cup heavy cream, whipped until stiff peaks form
- 1/2 cup strong coffee, cooled
- 1 (16-ounce) package ladyfingers
Instructions
- In a large bowl, beat together the cream cheese and sweetened condensed milk until smooth.
- Fold in the whipped cream.
- Dip the ladyfingers in the coffee and arrange them in a single layer in the prepared crust.
- Pour the filling over the ladyfingers and spread evenly.
- Cover the pie with plastic wrap and chill for at least 4 hours, or overnight.
- Serve chilled.
Tips
- For a richer flavor, use espresso instead of coffee.
- To make the pie ahead of time, prepare the pie up to step 5 and chill for up to 24 hours. When ready to serve, let the pie sit at room temperature for about 30 minutes before serving.
- To make a gluten-free pie crust, use a gluten-free graham cracker crust or a pre-made gluten-free pie crust.
