Description
This Decadent Coffee Custard Pie combines a rich, chocolatey crust with a smooth, espresso-infused custard filling. Perfect for coffee lovers, it offers a delightful balance of bitter coffee notes and sweet creaminess that will undoubtedly impress anyone who tries it.
Ingredients
Scale
Crust
- 1 cup All-purpose flour (120 grams)
- 0.25 cup Unsweetened cocoa powder (28 grams)
- 0.5 cup Powdered sugar (56 grams)
- 1 pinch Salt
- 0.5 cup Unsalted butter (113 grams, cold and diced)
- 1 large Egg
Custard Filling
- 1 cup Whole milk (227 grams)
- 1 cup Heavy cream (227 grams)
- 0.33 cup Brown sugar (70 grams)
- 1 heaping tablespoon Espresso powder
- 0.25 teaspoon Kosher salt
- 2 large Eggs
- 2 large Egg yolks
- 0.33 cup Granulated sugar (70 grams)
- 2 teaspoons Vanilla extract
Instructions
- Mix dry ingredients for crust: In a food processor, combine the flour, cocoa powder, powdered sugar, and salt. Pulse until all ingredients are evenly blended, ensuring a uniform base for your dough.
- Add butter to crust mix: Add the cold, diced unsalted butter to the mixture and pulse about 7 times until the texture resembles coarse crumbs, which will give the crust a tender and flaky texture.
- Incorporate egg into dough: Whisk the egg in a small bowl until combined and pour it into the food processor. Blend until the dough forms a cohesive ball suitable for rolling out.
- Chill the dough: Wrap the dough tightly in plastic wrap, forming it into a disk shape. Refrigerate for at least 2 hours or overnight to firm up the dough, making it easier to roll and handle.
- Preheat oven and prepare crust: Preheat your oven to 400ºF. Roll out the chilled pastry dough into an 11-inch circle. Transfer it carefully into a 9-inch pie plate and crimp the edges to your desired design.
- Blind bake the crust: Line the pastry with parchment paper and fill it with pie weights to prevent bubbling. Bake for 25 minutes, then remove the weights and parchment, and bake for an additional 5 minutes to ensure the crust is fully cooked and dry.
- Lower oven temperature: Reduce the oven temperature to 325ºF in preparation for baking the custard-filled pie.
- Heat custard base: In a medium saucepan, combine whole milk, heavy cream, brown sugar, espresso powder, and kosher salt. Heat gently until small bubbles form around the edges, ensuring the mixture is hot but not boiling.
- Whisk eggs and sugar: In a separate bowl, whisk together the eggs, egg yolks, granulated sugar, and vanilla extract until thoroughly combined, creating a smooth base for the custard.
- Temper eggs with warm milk: Slowly pour the warm milk mixture into the egg mixture while whisking gently to prevent curdling. Return this combined mixture back to the saucepan for further cooking.
- Cook custard until thickened: Cook the mixture over medium-low heat while stirring continuously until it thickens enough to coat the back of a spoon, which indicates a perfect custard consistency.
- Strain custard: Pass the custard mixture twice through a fine mesh strainer to remove any lumps and ensure a silky smooth texture. Allow it to cool slightly before pouring.
- Pour custard into crust: Gently pour the warm custard into the pre-baked pie crust. Use a spatula or toothpick to pop any bubbles that rise to the surface for an even finish.
- Bake the pie: Bake at 325ºF for 35 to 40 minutes until the custard is set but still has a slight wobble in the center, indicating it’s perfectly cooked and creamy.
- Cool and chill: Remove the pie from the oven and let it cool completely at room temperature. Then refrigerate until thoroughly chilled and ready to serve.
- Serve: Serve the coffee custard pie cold, optionally topped with whipped cream and a light dusting of powdered sugar for added elegance and flavor.
Notes
- Ensure the butter for the crust is very cold to achieve a flaky texture.
- When heating the milk and cream, avoid boiling as this can curdle the custard.
- Straining the custard ensures a smooth filling by removing cooked egg bits.
- Chilling the pie after baking enhances the custard’s texture and flavor development.
- Use fresh espresso powder for a more pronounced coffee flavor.
- This pie is best served chilled and consumed within 2-3 days for optimal freshness.
