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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.

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 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

Find it online: https://cookedbycleo.com/coffee-custard-pie-with-chocolate-pastry-crust-recipe/