Introduction

Coffee Custard Pie is a rich and silky dessert that combines a chocolate pastry crust with a creamy espresso-flavored custard filling. Perfect for coffee lovers, this pie offers a delightful balance of deep, chocolatey notes and smooth coffee essence.

A single slice of pie rests on a white plate with a smooth, slightly shiny surface. The pie has three distinct layers: a dark brown, crumbly crust at the bottom, a thick middle layer of light caramel-colored filling with a smooth texture, and a top layer of fluffy white whipped cream sprinkled with fine, dark cocoa powder. The crust edges are thicker and have a slightly rough texture, while the whipped cream layer has a soft, airy look. The background features a white marbled texture with blurred hints of the whole pie and a striped cloth. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Prepare the chocolate pastry by adding flour, cocoa powder, powdered sugar, and salt to a food processor. Pulse to combine.
Step 2: Add the cold, diced butter and pulse about 7 times until the mixture resembles coarse crumbs.
Step 3: In a small bowl, whisk the egg. With the processor running, gradually pour in the egg and process until the dough forms a cohesive ball.
Step 4: Scrape the dough onto plastic wrap, shape into a disk, wrap tightly, then roll the dough out with a rolling pin within the plastic wrap to seal it well. Refrigerate for 2 hours or overnight.
Step 5: Preheat the oven to 400ºF. Roll out the dough on a lightly floured surface into an 11-inch circle. Transfer it to a 9-inch pie plate and crimp the edges. Do not dock the dough.
Step 6: Line the crust with parchment and fill with pie weights (such as dry rice or beans), making sure to push the weights to the edges. Bake for 25 minutes.
Step 7: Remove the pie weights and parchment, then bake for an additional 5 minutes. Set aside to cool. Lower oven temperature to 325ºF.
Step 8: In a saucepan, combine milk, cream, brown sugar, espresso powder, and kosher salt. Heat over medium until small bubbles form around edges, about 120ºF.
Step 9: In a separate bowl, whisk together eggs, egg yolks, granulated sugar, and vanilla extract.
Step 10: Temper the egg mixture by slowly adding 1-2 cups of the warm milk mixture while whisking gently. Then pour this combined mixture back into the saucepan.
Step 11: Cook gently for 2-3 minutes, whisking, until the custard thickens slightly and reaches around 160ºF. Test by coating a spoon and drawing a line; if the line holds, custard is ready.
Step 12: Strain the custard twice through a fine mesh sieve to remove any cooked egg bits. Let cool slightly for 5 minutes, stirring occasionally.
Step 13: Pour the warm filling into the baked crust. Pop any bubbles that appear on the surface.
Step 14: Bake on the middle oven rack for 35–40 minutes until the custard is set about 2 inches from the edge but still slightly wobbly in the center. The internal temperature should reach 180ºF.
Step 15: Remove from oven and cool on a rack. Once completely cool, refrigerate until ready to serve.
Step 16: Serve chilled, topped with whipped cream and a dusting of powdered sugar if desired.

Tips & Variations

Use high-quality espresso powder for the best coffee flavor in the custard.
For a richer crust, substitute half of the butter with cold shortening or lard.
If you don’t have pie weights, dry beans or lentils work well as alternatives.
Try topping the finished pie with shaved chocolate or chocolate curls for extra decoration.

Storage

Store the pie covered in the refrigerator for up to 3 days. Reheat is not recommended as the custard texture may change; enjoy it chilled for the best flavor and consistency.

How to Serve

A slice of pie with three layers is on a white plate with ridged edges. The bottom layer is a dark, crumbly crust, the middle layer is thick and light brown with a smooth texture, and the top layer is fluffy white cream sprinkled with fine brown powder. The crust edges are slightly uneven and thick. A shiny gold fork rests next to the slice on the plate. In the background, part of the whole pie with the same layers is visible on a white plate, and a striped cloth is folded nearby. The surface beneath everything has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust ahead of time?

Yes, you can prepare the crust dough a day ahead and keep it wrapped tightly in the refrigerator. Blind bake it just before making the custard filling.

How do I know when the custard is properly set?

The custard should be firm around the edges but slightly wobbly in the center. The temperature should reach around 180ºF, and a spoon test where the line drawn on custard coating holds is a good indicator.