Coffee Custard Pie Recipes

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COFFEE CUSTARD PIE



Coffee Custard Pie image

If you love coffee, you're going to love this! This Coffee Custard pie has a creamy, smooth coffee filling encased within a decadent chocolate pastry crust. Garnish it with whipped cream and cocoa powder, or serve as is for a bold and delicious pie option.

Provided by Kelli Avila

Categories     Custard

Time 1h20m

Number Of Ingredients 10

1-9″ single chocolate pie pastry
1-1/2 cups (340 grams) milk
1 cup (227 grams) heavy cream
⅓ cup (70 grams) packed brown sugar sugar
1 tablespoon espresso powder
1/4 teaspoon salt
2 large eggs
3 egg yolks
⅓ cup (70 grams) granulated sugar
2 teaspons vanilla extract

Steps:

  • Preheat oven to 375ºF and place one oven rack in the second to lowest spot and one in the middle.
  • Prepare pastry: Roll out the pie dough to an 11″ circle and line a 9" pie plate, crimp the edges as desired. Prick the bottom of the dough all over with a fork to let steam escape during baking.Place in the freezer to firm up for 10-20 minutes.
  • Line the pie dough with a parchment round piece of paper and then add pie weights (or dry rice or beans or lentils), making sure to push pie weights to the edges. Bake for 20 minutes on the lower rack, then remove from oven and remove the parchment and pie weights. Return to oven and bake for an additional 5-10 minutes until the pastry is fully baked through. Set aside until ready to use.
  • Lower the heat to 325º.
  • To make the filling: Add the milk, cream, brown sugar, espresso, and salt to a medium-sized saucepan. Heat the mixture over medium heat until small bubbles form along the edges (about 120ºF)
  • In a separate bowl, whisk together the eggs and yolks, granulated sugar and vanilla extract. Slowly pour in 1 cup of the warmed milk while gently whisking. Strain through a fine mesh strainer back into the pot to remove any cooked egg bits, and whisk together. Strain the whole mixture one more time into a bowl to remove any air bubbles or cooked eggs.
  • Slowly pour the hot filling into the baked, cooled crust.
  • Place the pie onto your oven's middle rack and bake it for 35 to 40 minutes, or until the custard has puffed about 1-½" to 2" from the edge but still wobbly in the middle. The pie should have a temperature of 170º to 180º.
  • Remove the pie from the oven, and place it on a rack to cool. When it's completely cool, refrigerate until you're ready to serve.
  • The pie can be baked up to 1 day ahead of time. Serve with whipped cream and a dusting of cocoa powder.

CUSTARD PIE



Custard Pie image

Adopted Recipe. When I tried the recipe I used the suggestions in the reviews, and increased the nutmeg from the original 1/8 teaspoon to 1/4 teaspoon, and also added 1/4 teaspoon cinnamon, which was not called for in the original recipe. Use more if desired.

Provided by GrandmaIsCooking

Categories     Pie

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

3 eggs, slightly beaten
1/2 teaspoon salt
1/2 cup sugar
1/4 teaspoon nutmeg
1/4 teaspoon ground cinnamon
2 1/2 cups milk, hot
1/2 teaspoon vanilla
9 inches pie shells

Steps:

  • Beat eggs well in a large bowl, then add milk, salt, sugar, nutmeg, cinnamon and vanilla.
  • Cover a baking sheet with foil and place it on center shelf of preheated 450 degree (Fahrenheit) oven.
  • Place 9 inch pie plate containing the uncooked pie shell on baking sheet and pour mixture into pie shell.
  • Bake at 450 degrees for 10 minutes.
  • Reduce oven temperature to 350 degrees and bake for 30-35 minutes more or until knife inserted comes out clean.

COFFEE CREAM PIE



Coffee Cream Pie image

Coffee and pie, long a harmonious pair, are served together as one in this recipe from "Martha Stewart's New Pies & Tarts." Chocolate-covered espresso beans hint at the flavor of the filling below, which is spiked with both instant espresso and coffee liqueur. Martha made this recipe on episode 507 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 13

3/4 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 1/2 cups milk
2 tablespoons plus 1 teaspoon instant espresso powder, such as Medaglia D'Oro
4 large egg yolks
1/4 cup coffee liqueur, preferably Kahlua
1 teaspoon pure vanilla extract
4 tablespoons unsalted butter, cut into tablespoons and softened
Chocolate Wafer Crust
1/3 cup dark chocolate-covered espresso beans or chocolate curls
2 1/2 cups cold heavy cream
2 tablespoons confectioners' sugar

Steps:

  • Whisk together granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and 2 tablespoons 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 egg yolks 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 tablespoon 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. Refrigerate until filling is firm, 4 hours (or wrapped tightly with plastic, up to 1 day).
  • With the flat side of a chef's knife, crush espresso beans, 1 at a time. Reserve 1 tablespoon large pieces for garnish.
  • In a chilled bowl, beat cream, confectioners' sugar, and remaining 1 teaspoon 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 or chocolate curls, and serve immediately.

COFFEE CUSTARD PIE - EVERYDAY PIE



Coffee Custard Pie - Everyday Pie image

If you love coffee, you're going to love this! This Coffee Custard pie has a creamy, smooth coffee filling encased within a decadent chocolate pastry crust.

Provided by @MakeItYours

Number Of Ingredients 10

1-9″ single chocolate pie pastry
1-1/2 cups (340 ml) milk
1 cup (227 ml ) heavy cream
⅓ cup (70 grams) packed brown sugar sugar
1 tablespoon espresso powder
1/4 teaspoon salt
2 large eggs
3 egg yolks
⅓ cup (70 grams) granulated sugar
2 teaspons vanilla extract

Steps:

  • Preheat oven to 375ºF and place one oven rack in the second to lowest spot and one in the middle.
  • Prepare pastry: Roll out the pie dough to an 11″ circle and line a 9" pie plate, crimp the edges as desired. Prick the bottom of the dough all over with a fork to let steam escape during baking. Line the pie dough with a parchment round piece of paper and then add pie weights (or dry rice or beans or lentils), making sure to push pie weights to the edges. Bake for 20 minutes on the lower rack, then remove from oven and remove the parchment and pie weights. Return to oven and bake for an additional 10 minutes. Set aside until ready to use.
  • Lower the heat to 325º.
  • To make the filling: Add the milk, cream, brown sugar, espresso, and salt to a medium-sized saucepan. Heat the mixture over medium heat until small bubbles form along the edges (about 120ºF)
  • In a separate bowl, whisk together the eggs and yolks, granulated sugar and vanilla extract. Slowly pour in 1 cup of the warmed milk while gently whisking. Strain through a fine mesh strainer back into the pot to remove any cooked egg bits, and whisk together. Strain the whole mixture one more time into a bowl to remove any air bubbles or cooked eggs.
  • Slowly pour the hot filling into the baked, cooled crust.
  • Place the pie onto your oven's middle rack and bake it for 35 to 40 minutes, or until the custard has puffed about 1-½" to 2" from the edge but still wobbly in the middle. The pie should have a temperature of 170º to 180º.
  • Remove the pie from the oven, and place it on a rack to cool. When it's completely cool, refrigerate until you're ready to serve.
  • The pie can be baked up to 1 day ahead of time. Serve with whipped cream and a dusting of cocoa powder.

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Top Asked Questions

What is a coffee custard pie?
This Coffee Custard pie has a creamy, smooth coffee filling, encased within a decadent chocolate pastry crust. Garnish it with whipped cream and cocoa powder; or just serve as is for a bold and delicious pie option. Generally speaking, custards are overlooked in the world of pies.
How do you make a creamy custard pie?
This creamy classic custard pie is an elegant dessert that’s deliciously light and easy to make ahead of time. So, dig in! Beat eggs in a large mixing bowl with vanilla, sugar and salt then stir in milk. Pour mixture through a strainer into an unbaked pie crust and sprinkle with your choice of spice.
How do you make custard with coffee liqueur?
Strain through a fine sieve into a large bowl, and stir in coffee liqueur and vanilla. Add butter, 1 tablespoon 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.
What is old fashioned custard pie?
This Old fashioned Custard Pie is a rich recipe that has been gracing dinner tables for over 200 years! With only 6 ingredients, it's so easy to make and incredibly delicious! Custard pie is a tried and true recipe that dates back to the Ancient Romans!

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