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Coffee Custard Pie Recipe

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★★★★★

4.9 from 140 reviews

This Coffee Custard Pie combines a rich chocolate pastry crust with a smooth, espresso-infused custard filling. The pie features a delicate balance of bittersweet cocoa, robust coffee flavors, and creamy custard, baked to silky perfection. Perfect for coffee lovers seeking an elegant dessert with a luxurious texture and deep flavor profile.

Ingredients

Scale

Chocolate 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

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: Add the flour, cocoa powder, powdered sugar, and a pinch of salt to the bowl of a food processor and pulse until combined. Add the cold diced butter and pulse about 7 times until the mixture resembles coarse crumbs.
  2. Add Egg and Form Dough: In a small bowl, whisk the egg. With the motor running, pour the egg into the food processor and continue processing until the dough forms a cohesive ball.
  3. Chill Dough: Scrape the dough onto plastic wrap, form into a disk, wrap tightly, and refrigerate for about 2 hours or overnight to chill and firm up.
  4. Roll Out and Blind Bake Crust: Preheat oven to 400ºF. Roll out the chilled dough on a lightly floured surface to an 11-inch circle. Transfer to a 9-inch pie plate, crimp edges as desired, but do not dock. Line with parchment and add pie weights or dry beans to prevent puffing. Bake for 25 minutes, then remove weights and parchment, bake another 5 minutes. Set aside to cool. This ensures a crisp, fully cooked crust.
  5. Prepare and Heat Custard Mixture: Reduce oven temperature to 325ºF. In a medium saucepan, combine milk, heavy cream, brown sugar, espresso powder, and salt. Heat over medium heat until small bubbles form along the edges, reaching about 120ºF.
  6. Whisk Eggs and Temper: In a separate bowl, whisk together eggs, egg yolks, granulated sugar, and vanilla extract until blended. Gradually pour 1-2 cups of the heated milk mixture into the egg mixture, whisking constantly to temper and avoid curdling.
  7. Cook Custard Filling: Pour the tempered egg mixture back into the saucepan with the milk. Cook over medium-low heat, stirring gently for 2-3 minutes until the custard slightly thickens and reaches about 160ºF. To test, coat a wooden spoon and draw a line on the back; if the line holds, the custard is ready. Avoid boiling to prevent overcooking.
  8. Strain and Cool Custard: Strain custard twice through a fine mesh sieve to remove any cooked egg bits. Let it cool for about 5 minutes, stirring occasionally to release steam.
  9. Fill and Bake Pie: Pour the warm custard filling into the pre-baked crust, smoothing the surface and popping any bubbles. Bake on the middle rack at 325ºF for 35 to 40 minutes, until custard is set at least 2 inches from edge but slightly wobbly in the center, with an internal temperature of 180ºF.
  10. Cool and Chill: Remove pie from oven and cool completely on a wire rack. Once cooled, refrigerate until thoroughly chilled before serving.
  11. Serve: Serve cold, optionally topped with whipped cream and a dusting of powdered sugar for an elegant finish.

Notes

  • Do not dock the pie dough before blind baking to prevent holes forming in the crust.
  • Pie weights can be dry rice, beans, or lentils to ensure the crust holds shape while blind baking.
  • Tempering eggs is crucial to avoid scrambled eggs in the custard.
  • Use a candy or instant-read thermometer to monitor the custard temperature for perfect texture.
  • Chilling the dough overnight enhances flavor and texture.
  • Let the pie cool completely before refrigerating to prevent condensation and sogginess.

Keywords: coffee custard pie, chocolate pie crust, espresso dessert, custard pie, baked custard, chocolate pastry, coffee dessert

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