Coffee Custard Pie Recipe

Introduction

Coffee Custard Pie is a rich and creamy dessert that combines the deep flavors of espresso with a smooth custard filling inside a chocolate crust. This elegant pie is perfect for coffee lovers looking for a decadent treat that’s surprisingly easy to make at home.

Ingredients

• 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
• 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. Step 1: Prepare the chocolate pastry by adding flour, cocoa powder, powdered sugar, and a pinch of salt to a food processor. Pulse until combined.
2. Step 2: Add the cold, diced butter and pulse about 7 times until the mixture resembles coarse crumbs.
3. Step 3: Whisk the egg in a small bowl. With the processor running, slowly pour in the egg and process until the dough forms a cohesive ball.
4. Step 4: Scrape the dough onto plastic wrap, shape it into a disk, wrap tightly, and refrigerate for about 2 hours or overnight.
5. Step 5: Preheat oven to 400ºF (204ºC). Roll out the chilled dough on a floured surface into an 11-inch circle and transfer it to a 9-inch pie plate. Crimp the edges as desired.
6. Step 6: Line the dough with parchment paper and fill with pie weights (or dry rice/beans/lentils) to blind bake. Bake for 25 minutes, then remove parchment and weights and bake for another 5 minutes. Set aside.
7. Step 7: Lower the oven temperature to 325ºF (163ºC).
8. Step 8: In a medium saucepan, combine milk, cream, brown sugar, espresso powder, and kosher salt. Heat over medium heat until small bubbles form around the edges (about 120ºF/49ºC).
9. Step 9: In a separate bowl, whisk together the eggs, egg yolks, granulated sugar, and vanilla extract.
10. Step 10: Temper the egg mixture by slowly whisking in 1-2 cups of the warmed milk. Then, gently pour the egg mixture back into the saucepan, whisking continuously. Cook for 2-3 minutes until the custard thickens slightly and reaches about 160ºF (71ºC).
11. Step 11: Strain the custard through a fine mesh sieve twice to remove any cooked egg bits. Let it cool for about 5 minutes, stirring occasionally.
12. Step 12: Pour the warm custard filling into the baked pie crust. Pop any bubbles on the surface with a spoon.
13. Step 13: Bake the pie on the middle rack for 35-40 minutes until the custard is set about 2 inches from the edge but still slightly jiggly in the center. The internal temperature should be 180ºF (82ºC).
14. Step 14: Remove the pie from the oven and cool on a rack. Once completely cool, refrigerate until ready to serve.
15. Step 15: Serve chilled with whipped cream and a dusting of powdered sugar for an elegant finish.

Tips & Variations

• For a more intense coffee flavor, increase the espresso powder slightly or use freshly brewed espresso instead.
• Use a food processor to easily combine the pastry dough ingredients without overworking the dough.
• If you don’t have pie weights, dry rice or beans work well for blind baking.
• Let the pie cool completely before refrigerating to prevent condensation and soggy crust.

Storage

Store the cooled Coffee Custard Pie covered in the refrigerator for up to 3 days. Reheat is not recommended as it may affect the custard’s texture. Serve chilled for the best flavor and consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust ahead of time?

Yes, you can prepare and blind bake the crust a day in advance. Wrap it well and keep it covered at room temperature or in the fridge until ready to fill.

Why did my custard crack?

Custard can crack if overbaked or cooled too quickly. Bake until just set and let it cool gradually at room temperature before refrigerating.

Coffee Custard Pie Recipe

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★★★★★

4.5 from 94 reviews

This Coffee Custard Pie features a rich chocolate pastry crust filled with a smooth, creamy coffee-infused custard. The crust is blind baked to a crisp finish, while the custard is gently cooked on the stovetop before baking to perfect a silky, set texture. The pie is served chilled, topped with whipped cream and powdered sugar, making it an elegant dessert perfect for coffee lovers.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 2 hours 30 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chocolate Pastry Crust

• 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 Filling

• 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 the bowl of a food processor, combine the flour, cocoa powder, powdered sugar, and a pinch of salt. Pulse to mix well. Add diced cold butter and pulse seven times to incorporate butter into the dry ingredients. In a small bowl, whisk the egg, then with the motor running, pour the egg into the processor until the dough forms a cohesive ball.
2. Chill Dough: Scrape the dough onto plastic wrap, shape into a disk, wrap tightly, and roll out gently to the edges of the plastic wrap. Refrigerate for about 2 hours or overnight.
3. Blind Bake Crust: Preheat oven to 400ºF. Roll dough on floured surface into an 11-inch circle, transfer to a 9-inch pie plate, and crimp edges. Line with parchment and add pie weights evenly to the edges. Bake for 25 minutes, then remove parchment and weights and bake an additional 5 minutes until set. Cool and set aside.
4. Reduce Oven Temperature for Filling: Lower oven heat to 325ºF.
5. Heat Milk Mixture: In a medium saucepan, combine milk, cream, brown sugar, espresso powder, and kosher salt. Heat over medium until small bubbles form at edges (~120ºF).
6. Whisk Egg Mixture: In a separate bowl, whisk together eggs, egg yolks, granulated sugar, and vanilla extract.
7. Temper Eggs: Slowly pour 1-2 cups of warm milk mixture into egg mixture while whisking to temper. Then gradually whisk tempered eggs back into the saucepan with the remaining milk mixture.
8. Cook Custard: Cook over medium heat for 2-3 minutes, stirring constantly until the mixture thickens slightly and reaches approx. 160ºF. Test thickness by coating a spoon and drawing a line—if it holds, custard is ready. Avoid boiling to prevent curdling.
9. Strain and Cool Custard: Strain custard twice through a fine mesh sieve to remove cooked egg bits. Let cool for 5 minutes, stirring occasionally to release steam.
10. Fill Pie Shell: Pour warm custard into the pre-baked crust, smooth the surface and pop any bubbles.
11. Bake Pie: Place pie on the middle oven rack and bake at 325ºF for 35-40 minutes until custard is set 2 inches from edges but still slightly wobbly in the center. Internal pie temp should be about 180ºF.
12. Cool and Refrigerate: Remove pie from oven, cool on rack, and when fully cooled, refrigerate until ready to serve.
13. Serve: Serve chilled with whipped cream and a dusting of powdered sugar for garnish.

Notes

• Do not dock the pie crust before blind baking to maintain structure.
• Use pie weights such as dry rice, beans, or lentils to prevent crust from puffing during blind baking.
• Tempering the eggs is essential to avoid scrambled eggs in the custard.
• The custard should not boil or it will curdle; cook gently to avoid overcooking.
• Ensure the pie is cooled completely before refrigerating for best texture.
• Letting the pie set slightly wobbly in the center ensures a creamy texture once chilled.
• If using espresso powder substitutes, use instant coffee granules for a similar effect.

Keywords: Coffee Custard Pie, chocolate crust, custard pie, espresso custard, baked custard dessert, coffee dessert