Creamy Coffee Pie
Submitted by shelleybubbles
A lush coffee custard filling folded with whipped cream in a chocolate-graham cracker crust, garnished with chocolate-covered espresso beans. The dessert every coffee lover needs.
YIELD
1 piePREP
30 minCOOK
30 minREADY
If you’ve ever wished you could eat your morning coffee, this pie is the answer.
The crust alone is worth the effort: graham cracker crumbs stirred into melted butter and semi-sweet chocolate chips, pressed into a pie plate and baked until set. It’s basically a giant, edible coffee cup.
The filling is a from-scratch coffee custard, thick and silky from egg yolks and cornstarch, lightened with billowy whipped cream folded in after chilling. Spoon it into that chocolate crust, top with more whipped cream and chocolate-covered espresso beans, and refrigerate.
Every bite is cool, smooth, and deeply caffeinated.
Pro Tips
- Press plastic wrap directly onto the custard surface while it chills. This prevents a skin from forming on top.
- Dissolve the instant coffee in boiling water first so you don’t end up with gritty granules in your silky custard.
- Whip the cream to soft peaks only. Over-whipped cream won’t fold smoothly and the filling will be grainy instead of mousse-like.
- Cool the crust completely before filling. A warm crust will melt the whipped cream filling on contact.
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Melt butter and chocolate chips in top of double boiler.
Stir in graham cracker crumbs.
Spoon into lightly greased 9 inch pie plate.
Bake 8 minutes.
Cool on wire rack completely.
Mix together sugar and cornstarch in heavy saucepan and set aside.
Mix coffee and boiling water together.
Stir until coffee dissolves.
Stir coffee, milk and yolks into sugar mixture.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Cook 1 minute.
Remove from heat.
Whisk until smooth.
Place a piece of plastic wrap directly on surface and chill 1 hour.
Beat whipping cream on low speed until foamy.
Slowly add powdered sugar.
Beat until soft peaks form.
Set aside ½ cup whipped cream for topping.
Fold whipped cream into coffee mixture.
Spoon filling into pie shell.
Garnish with reserved whipped cream and coffee beans.
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