COFFEE CREAM PIE
When making this pie, make sure you give the custard ample time to set. Cook time includes setting overnight.
Provided by SweetSueAl
Categories Dessert
Time 9h
Yield 1 Pie, 12 serving(s)
Number Of Ingredients 17
Steps:
- To make the crust: Preheat the oven to 350 degrees F. In a food processor, pulse wafers until finely ground. Add 5 tablespoons of butter, 3 tablespoons sugar, and salt, and process until well combined. Press mixture firmly into bottom and up sides of a 9-inch pie plate. Bake until crust is firm, about 10 minutes. Let cool completely on a wire rack. Crust can be stored up to 1 day.
- To make the filling: Whisk together granulated 3/4 cup sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and 2 T. espresso powder, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).
- Whisk eggs in a medium bowl until combined. Whisk in milk mixture in a slow, steady stream until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly just until it returns to a boil, 1 to 2 minutes.
- Strain through a fine sieve into a large bowl, and stir in coffee liqueur and vanilla. Add butter, 1 T. at a time, whisking until each piece melts before adding the next one. Let custard cool, whisking occasionally, about 10 minutes.
- Pour custard into baked and cooled crust. Press plastic wrap directly on surface of custard (this will prevent it from forming a skin). Refrigerate until filling is firm, overnight is best.
- Roughly chop espresso beans. Reserve 1 T. larger pieces for garnish.
- In a chilled bowl, beat cream, confectioners' sugar, and remaining 1 teaspoons espresso powder until stiff peaks form. Fold small espresso bean pieces into whipped cream mixture, and spread over pie. Sprinkle with reserved espresso-bean pieces, and serve immediately.
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william russell
[email protected]I made this pie for a potluck, and it was gone in minutes. Everyone loved it!
Scott Tank
[email protected]This pie is the perfect dessert for a coffee lover. The coffee flavor is just right, and the pie is not too sweet.
Bibek Poudel
[email protected]I'm not a baker, but I was able to make this pie with no problems. The instructions are very clear and easy to follow.
Hari Pandey
[email protected]★★★★★
Sualo Kalo
[email protected]This recipe is a keeper! I've made it several times now, and it's always a success. Thanks for sharing!
Ajmal Khan
[email protected]I made this pie for my husband's birthday, and he loved it! He said it was the best coffee cream pie he's ever had.
Eisha Westlife
[email protected]I was a bit hesitant to try this recipe because I'm not a huge coffee fan. But I'm so glad I did! The coffee flavor is subtle and not overpowering at all. This pie is now one of my favorites.
Shirm silva
[email protected]This pie is so easy to make, and it always turns out perfect. I've even made it with decaf coffee for my friends who don't drink caffeine.
Maria Alvarez
[email protected]I love making this pie for special occasions. It's always a crowd-pleaser. The only thing I do differently is add a little bit of cinnamon to the crust.
Al Sweet
[email protected]★★★★★
Iftasumali abir
[email protected]I've tried many coffee cream pie recipes, but this one is by far the best. The filling is so smooth and rich, and the crust is the perfect balance of crispy and flaky.
sandeep suvarna
[email protected]This coffee cream pie was a hit at my last dinner party. The combination of the creamy filling and the coffee-infused crust was divine. I'll definitely be making this again!