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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.

Ingredients

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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

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