Coffee Cream Pie

This is a diner-style cream pie that coffee lovers will go wild for. A smooth, thick custard filling made with strong brewed coffee and evaporated milk sets up in a pre-baked pie shell, then gets buried under a cloud of whipped cream.

The filling cooks in a double boiler, which keeps the heat gentle and prevents scrambled-egg disaster. Cornstarch does the thickening, so you get a clean, sliceable texture once it cools.

It’s retro in the best possible way. The kind of pie you’d find under a glass dome at a lunch counter and order without hesitation.

Kitchen Tips

• Temper the egg carefully. Pour a small amount of the hot mixture over the beaten egg first, stir well, then return it to the double boiler. This prevents the egg from cooking into lumps.
• Let the filling cool completely before pouring into the shell. A warm filling will make the crust soggy and the whipped cream will slide right off.
• Use the strongest coffee you’ve got. The evaporated milk and sugar mellow the flavor, so start bold or you’ll end up with a cream pie that barely whispers coffee.