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Coffee Custard Pie Recipe

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4.1 from 75 reviews

This Coffee Custard Pie features a rich and velvety coffee-flavored custard nestled in a decadent chocolate pie crust. The chocolate cocoa crust adds depth and a slight bitterness, perfectly complementing the smooth, creamy espresso-infused filling. Ideal for coffee lovers, this dessert is baked to a delicate set and served chilled with whipped cream and a dusting of powdered sugar for a sophisticated finish.

Ingredients

Chocolate Pie Pastry:

  • 1 cup (120 grams) all-purpose flour
  • ¼ cup (28 grams) unsweetened cocoa powder
  • ½ cup (56 grams) powdered sugar
  • Pinch salt
  • ½ cup (113 grams) unsalted butter, cold and diced
  • 1 large egg

Coffee Custard:

  • 1 cup (227 grams) whole milk
  • 1 cup (227 grams) heavy cream
  • ⅓ cup (70 grams) packed brown sugar
  • 1 heaping tablespoon espresso powder
  • ¼ teaspoon kosher salt
  • 2 large eggs
  • 2 large egg yolks
  • ⅓ cup (70 grams) granulated sugar
  • 2 teaspoons vanilla extract

Instructions

  1. Prepare Chocolate Pastry: In a food processor, combine flour, cocoa powder, powdered sugar, and salt. Pulse to mix. Add the cold, diced butter and pulse seven times until mixture resembles coarse crumbs. In a small bowl, whisk the egg and then slowly pour it into the processor while running until dough forms a cohesive ball. Wrap dough in plastic, forming a tight disk, roll out between plastic wraps to seal, and refrigerate for 2 hours or overnight.
  2. Blind Bake the Crust: Preheat the oven to 400ºF. On a lightly floured surface, roll out the pastry into an 11-inch circle. Fit it into a 9-inch pie plate, crimp edges as desired but do not dock dough. Line with parchment and fill with pie weights or dried beans. Bake for 25 minutes, then remove parchment and weights and bake 5 more minutes until set. Set aside and reduce oven to 325ºF.
  3. Heat Milk Mixture: In a medium saucepan, combine whole milk, heavy cream, brown sugar, espresso powder, and kosher salt. Heat over medium until small bubbles form around edges, reaching approximately 120ºF. Do not boil.
  4. Whisk Egg Mixture: In a separate bowl, whisk eggs, egg yolks, granulated sugar, and vanilla until combined.
  5. Temper Eggs: Slowly pour 1 to 2 cups of the warmed milk mixture into the eggs while whisking gently to prevent curdling. Then pour the egg mixture back into the saucepan with the remaining milk, whisking continually.
  6. Cook Custard: Over medium heat, cook the custard, whisking constantly for 2 to 3 minutes until it thickens slightly and reaches 160ºF. Test custard thickness by coating a wooden spoon and drawing a line; the line should hold. Avoid boiling to prevent curdling.
  7. Strain and Cool Custard: Pass custard through a fine mesh strainer twice to remove any cooked egg bits. Let it cool for about 5 minutes, stirring occasionally to release steam.
  8. Fill Pie and Bake: Pour the warm custard into the cooled baked crust, popping any surface bubbles. Place the pie on the oven’s middle rack and bake at 325ºF for 35 to 40 minutes until the custard is mostly set—firm 2 inches from edge and slightly wobbly in the center, reaching 180ºF.
  9. Cool and Chill: Remove the pie from oven and cool on a wire rack. Once completely cool, refrigerate until ready to serve.
  10. Serve: Serve the pie cold with whipped cream and a dusting of powdered sugar for an elegant finish.

Notes

  • Refer to the detailed explanations and step-by-step photos accompanying this recipe for tips and troubleshooting.
  • For best results, weigh your flour or spoon it into measuring cups and level off to ensure proper texture.
  • This pie can be stored in the refrigerator for up to 2 days; it does not freeze well.

Find it online: https://deliciousyum.com/coffee-custard-pie-recipe/