Coffee Custard Pie with Chocolate Pastry Crust Recipe

Introduction

Coffee custard pie is a delightful dessert that combines rich espresso flavor with a smooth, creamy custard nestled in a chocolate crust. This pie is perfect for coffee lovers looking for a sophisticated yet comforting treat. Its balance of bitter coffee and sweet custard makes it an irresistible indulgence.

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

1. Step 1: Prepare the chocolate pastry by adding flour, cocoa powder, powdered sugar, and a pinch of salt to the bowl of a food processor. Pulse until combined.
2. Step 2: Add the cold, diced butter and pulse about 7 times until the mixture resembles coarse crumbs.
3. Step 3: In a small bowl, whisk the egg. With the food processor running, pour in the egg and process until the dough forms a cohesive ball.
4. Step 4: Scrape out the dough onto plastic wrap, shape into a disk, wrap tightly, and refrigerate for about 2 hours or overnight.
5. Step 5: Preheat your oven to 400ºF. On a lightly floured surface, roll out the dough to an 11-inch circle. Transfer to a 9-inch pie plate, crimp the edges, and line with parchment paper. Add pie weights and bake for 25 minutes.
6. Step 6: Remove the parchment and weights, then bake the crust for an additional 5 minutes. Set aside to cool. Lower the oven temperature to 325ºF.
7. Step 7: In a medium saucepan, heat milk, cream, brown sugar, espresso powder, and kosher salt over medium heat until small bubbles form along the edges (about 120ºF).
8. Step 8: In a separate bowl, whisk together the eggs, egg yolks, granulated sugar, and vanilla extract.
9. Step 9: Temper the eggs by slowly adding 1 to 2 cups of the warm milk mixture to the eggs while whisking. Then pour the egg mixture back into the saucepan.
10. Step 10: Cook gently, whisking constantly, for 2–3 minutes until the custard thickens slightly and reaches about 160ºF. Test by coating a wooden spoon and drawing a line; if the line holds, the custard is set.
11. Step 11: Strain the custard twice through a fine mesh sieve to remove any cooked egg bits. Let it cool slightly, stirring occasionally for 5 minutes.
12. Step 12: Pour the warm custard into the cooled pie crust, pop any surface bubbles, and bake on the middle rack for 35 to 40 minutes until the custard is set 2 inches from the edges but slightly wobbly in the center. The internal temperature should be about 180ºF.
13. Step 13: Remove the pie from the oven and cool completely on a rack before refrigerating until ready to serve.
14. Step 14: Serve chilled, topped with whipped cream and a sprinkle of powdered sugar.

Tips & Variations

• Use fresh, high-quality espresso powder for the best coffee flavor.
• Blind bake the crust thoroughly to prevent a soggy bottom.
• For a nutty twist, sprinkle finely chopped toasted hazelnuts on the custard before baking.
• If you don’t have a food processor, you can make the dough by hand using a pastry cutter or by rubbing the butter into the dry ingredients.
• Serve with a dollop of whipped cream flavored with a touch of cinnamon or vanilla for extra richness.

Storage

Store the coffee custard pie covered in the refrigerator for up to 3 days. Reheat is not recommended as the custard texture may change, so enjoy it cold or at room temperature. If desired, whip fresh cream before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of espresso powder?

Espresso powder is recommended for its concentrated coffee flavor and fine texture, but instant coffee can be used in a pinch. Use slightly less instant coffee as it can be more bitter.

How do I know when the custard is fully cooked?

The custard is ready when it thickens enough to coat the back of a wooden spoon and a finger drawn through it leaves a clear line that holds. It should also reach an internal temperature of about 160ºF to ensure safety and proper texture.

Coffee Custard Pie with Chocolate Pastry Crust Recipe

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★★★★★

5 from 108 reviews

This delicious Coffee Custard Pie features a rich chocolate pastry crust filled with a smooth, espresso-infused custard. The pie is baked to creamy perfection with a lightly set center and is best served chilled, garnished with whipped cream and a dusting of powdered sugar, making it a perfect dessert for coffee lovers.

• Author: Cleo
• Prep Time: 20 minutes (plus 2 hours chilling time for dough)
• Cook Time: 1 hour 10 minutes
• Total Time: 3 hours 30 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chocolate Pastry:

• 1 cup (120 grams) all-purpose flour
• ¼ cup (28 grams) unsweetened cocoa powder
• ½ cup (56 grams) powdered sugar
• Pinch of 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: Combine the flour, cocoa powder, powdered sugar, and salt in a food processor and pulse until mixed. Add the diced cold butter and pulse 7 times to incorporate. Whisk the egg separately, then with the processor running, slowly pour in the egg until the dough forms a cohesive ball. Wrap the dough in plastic wrap, form into a disk, and refrigerate for about 2 hours or overnight.
2. Blind Bake the Pastry: Preheat oven to 400ºF. Roll out the chilled pastry on a lightly floured surface into an 11” circle. Transfer to a 9” pie plate, crimp edges as desired, and line with parchment paper. Add pie weights or dry beans/rice and bake for 25 minutes. Remove parchment and weights, bake for another 5 minutes until set. Set aside to cool. Reduce oven temperature to 325ºF.
3. Prepare the Custard Base: In a medium saucepan, combine milk, cream, brown sugar, espresso powder, and salt. Heat over medium until small bubbles form around edges, reaching about 120ºF.
4. Whisk Egg Mixture: In a separate bowl, whisk together eggs, yolks, granulated sugar, and vanilla extract.
5. Temper the Eggs: Slowly add 1-2 cups of the warm milk mixture to the egg mixture while whisking gently. Then pour the egg mixture back into the saucepan with the remaining milk mixture, whisking continuously.
6. Cook Custard: Continue to cook over medium heat for 2-3 minutes, until slightly thickened and the temperature reaches about 160ºF. Verify custard thickness by coating a wooden spoon and running your finger across; the line should hold without collapsing. Do not boil as this will overcook the custard.
7. Strain and Cool: Strain the custard through a fine mesh strainer twice to remove any cooked egg bits. Let cool for about 5 minutes, stirring occasionally to release steam.
8. Fill and Bake: Pour the warm custard into the cooled pie crust, pop any surface bubbles, and place in the oven’s middle rack. Bake for 35-40 minutes until custard is set about 2 inches from the edge but slightly wobbly in the center, with an internal temperature of 180ºF.
9. Cool and Chill: Remove the pie from the oven and cool completely on a rack. Refrigerate until ready to serve.
10. Serve: Serve the coffee custard pie chilled, topped with whipped cream and a light dusting of powdered sugar for an elegant finish.

Notes

• The pie crust should not be docked before blind baking to maintain its structure.
• Use an instant-read thermometer for precise custard temperature and doneness.
• Cooling the custard slightly before filling the crust helps prevent sogginess.
• Pop any bubbles on the custard surface before baking for a smooth finish.
• Pie can be stored refrigerated for 2-3 days for best freshness.

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