Coffee Custard Pie with Chocolate Pastry Crust: A Decadent Dessert for Coffee Lovers
For those who love the bold flavors of coffee and chocolate, this Coffee Custard Pie is a match made in dessert heaven. With its rich, creamy coffee-infused custard filling and a buttery chocolate pie crust, this pie is perfect for special occasions or simply when you’re in the mood for a luxurious treat. The smooth, silky custard paired with the crisp, cocoa-flavored crust creates a delightful contrast that will leave your taste buds craving more.
This recipe is easy to follow, with simple ingredients, and the result is an impressive dessert that looks as good as it tastes. Let’s dive into how to make this deliciously indulgent pie!
Ingredients:
For the Chocolate Pie 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
For the Coffee Custard:
- 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
Directions:
1. Prepare the Chocolate Pie Pastry:
In a food processor, combine the flour, cocoa powder, powdered sugar, and a pinch of salt. Pulse a few times to mix the dry ingredients.
Add the cold, diced butter to the food processor and pulse about 7 times until the mixture becomes crumbly and resembles coarse sand.
In a small bowl, whisk the egg and pour it into the food processor while the motor is running. Continue processing until the dough starts to come together into a ball.
Turn the dough onto a piece of plastic wrap, shape it into a disk, and wrap tightly. Gently roll out the dough while it’s wrapped to stretch it slightly, then refrigerate for 2 hours or overnight to firm up.
2. Pre-Bake the Crust:
Preheat your oven to 400ºF (200ºC). Roll out the chilled dough on a lightly floured surface to form an 11-inch circle. Carefully transfer the dough to a 9-inch pie plate, pressing it into the edges and crimping the sides.
Line the dough with parchment paper and fill it with pie weights or dried beans to prevent puffing. Bake the crust for 25 minutes, then remove the weights and parchment and bake for another 5 minutes to crisp up the bottom. Set the pre-baked crust aside to cool.
Lower the oven temperature to 325ºF (160ºC) for the custard filling.
3. Prepare the Coffee Custard Filling:
In a medium saucepan, heat the milk, heavy cream, brown sugar, espresso powder, and kosher salt over medium heat. Stir occasionally until small bubbles form along the edges and the mixture reaches about 120ºF.
In a separate bowl, whisk together the eggs, egg yolks, granulated sugar, and vanilla extract until well combined.
To temper the eggs, slowly pour 1-2 cups of the warm milk mixture into the egg mixture while whisking constantly. Then, pour the tempered egg mixture back into the saucepan.
Cook the custard over medium heat for 2-3 minutes, stirring constantly, until the custard thickens slightly and reaches 160ºF. To check consistency, dip a spoon into the custard and draw a line on the back of the spoon with your finger—the line should hold.
Strain the custard through a fine mesh sieve twice to ensure a smooth texture and remove any lumps. Let the custard cool slightly for about 5 minutes.
4. Assemble and Bake the Pie:
Pour the warm custard into the pre-baked chocolate crust, popping any bubbles that form on the surface.
Bake the pie in the preheated oven for 35-40 minutes, or until the edges are set and the center is still slightly wobbly. The pie should reach an internal temperature of 180ºF.
5. Cool and Chill:
Let the pie cool completely on a wire rack for about 1 hour, then refrigerate it for at least 3 hours to fully set.
6. Serve:
Slice the pie and serve chilled, optionally topped with whipped cream and a dusting of powdered sugar for an extra touch of sweetness.
Recipe Details:
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Chill Time: 3 hours
- Total Time: 4 hours
- Servings: 8 slices
- Calories per Serving: 350 kcal
Why You’ll Love This Coffee Custard Pie:
- Rich Coffee Flavor: The espresso powder brings a deep, bold coffee flavor to the creamy custard, making this pie a coffee lover’s dream.
- Decadent Chocolate Crust: The chocolate pastry adds a perfect balance of sweetness and richness that complements the silky custard filling.
- Luxurious Texture: The smooth, velvety custard combined with the crisp chocolate crust creates a delightful contrast in every bite.
- Elegant Presentation: This pie is beautiful to serve, making it an excellent choice for dinner parties, holidays, or any special occasion.
Tips for Success:
- Cold Butter for the Crust: Make sure the butter is cold when making the pastry dough to create a flaky, tender crust.
- Tempering the Eggs: When adding the warm milk mixture to the eggs, do it slowly and whisk constantly to avoid scrambling the eggs.
- Check for Doneness: The center of the pie should still have a slight jiggle when it comes out of the oven, but it will set as it cools.
Serving Suggestions:
- Whipped Cream: A dollop of freshly whipped cream adds an extra layer of richness to this already decadent pie.
- Dusting of Cocoa: For a chocolatey garnish, dust the top of the pie with cocoa powder or shaved chocolate before serving.
- With Coffee: Pair a slice of this pie with a cup of hot coffee for the ultimate dessert experience.
This Coffee Custard Pie with a rich chocolate crust is the perfect blend of bold flavors and creamy textures. It’s a sophisticated dessert that’s easy to make and sure to impress anyone who tries it. Whether you’re a coffee enthusiast or simply love indulgent desserts, this pie will quickly become a favorite.
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Coffee Custard Pie
- Total Time: 4 hours
- Yield: 8 1x
Description
This Coffee Custard Pie is a luxurious dessert that combines the bold flavors of coffee with the smooth texture of custard, all nestled in a rich chocolate pastry crust. With a velvety filling infused with espresso, it’s a treat that coffee and dessert lovers alike will adore. Serve it chilled with a dollop of whipped cream and a sprinkle of powdered sugar for a stunning finish.
Ingredients
For the Chocolate Pie 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
For the Coffee Custard:
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
Prepare the Chocolate Pastry:
In a food processor, combine the flour, cocoa powder, powdered sugar, and salt. Pulse until blended.
Add the cold butter and pulse about 7 times until the mixture becomes crumbly.
In a small bowl, whisk the egg, then pour it into the food processor while the motor is running. Continue processing until the dough forms into a cohesive ball.
Scrape the dough onto plastic wrap, shape it into a disk, and wrap tightly. Roll out the dough while wrapped to stretch it slightly.
Refrigerate the dough for 2 hours or overnight.
Preheat your oven to 400ºF (200ºC). Roll out the chilled dough on a lightly floured surface to an 11-inch circle. Transfer it to a 9-inch pie plate and crimp the edges.
Line the pie dough with parchment paper and add pie weights. Bake for 25 minutes. Remove the parchment and weights, then bake for an additional 5 minutes. Set aside to cool.
Lower the oven temperature to 325ºF (160ºC).
Prepare and Bake the Coffee Custard Filling:
In a medium saucepan, heat the milk, cream, brown sugar, espresso powder, and salt over medium heat until small bubbles form along the edges (around 120ºF).
In a separate bowl, whisk the eggs, egg yolks, granulated sugar, and vanilla extract.
Slowly temper the eggs by pouring 1-2 cups of the warmed milk mixture into the eggs while whisking constantly. Then pour the tempered egg mixture back into the saucepan.
Cook the custard over medium heat for 2-3 minutes until it thickens slightly and reaches 160ºF. Check by coating a spoon with the custard and drawing a line with your finger; the line should hold.
Strain the custard through a fine mesh sieve twice to remove any lumps. Let it cool slightly for about 5 minutes.
Pour the warm custard into the pre-baked pie crust, popping any bubbles on the surface.
Bake the pie for 35-40 minutes until the edges are set and the center is slightly wobbly. The pie should reach 180ºF.
Let the pie cool completely on a wire rack, then refrigerate until ready to serve.
Serve cold with whipped cream and a dusting of powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 350