Espresso Balsamic No-Bake Pie

Silky, cool, and downright addictive—this easy pie layers chocolate cookie crunch with a creamy coffee filling brightened by The Olive Leaf Espresso Balsamic Vinegar. The balsamic adds a round, espresso-like depth (without bitterness) so every chilled slice tastes like a latte in dessert form. Minimal prep, no oven, big payoff.

Ingredients

• 1 (3.4 oz) box instant French vanilla pudding mix
• ¾ cup strong cold coffee (or cold brew)
• 5 Tbsp milk
• 2 Tbsp The Olive Leaf Espresso Balsamic Vinegar
• 1 (8 oz) tub whipped topping (Cool Whip), thawed
• 1 prepared chocolate cookie (Oreo) pie crust
• Garnish: whipped cream and chocolate-covered coffee beans (or shaved chocolate)

Directions

1. Whisk the base. In a large bowl, whisk pudding mix, cold coffee, milk, and Espresso Balsamic until smooth and slightly thickened.
2. Fold. Gently fold in the whipped topping until completely combined and airy.
3. Fill & chill. Scrape filling into the cookie crust, smooth the top, and refrigerate at least 2 hours (4 is even better) until set.
4. Finish. Garnish with swirls of whipped cream and chocolate-covered coffee beans just before serving. Slice cold.

Make-Ahead & Swaps

• Ahead: Assemble up to 24 hours in advance; keep covered and chilled.
• No Cool Whip? Substitute 2 cups softly whipped cream sweetened with 1–2 Tbsp sugar.
• Crust options: Graham cracker or chocolate shortbread both work.
• Extra luxe: Drizzle slices with The Olive Leaf Dark Chocolate Balsamic or warm caramel.