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Coffee Custard Pie with Chocolate Crust Recipe

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4.2 from 72 reviews

This luscious Coffee Custard Pie combines a smooth, creamy coffee-flavored custard filling with a rich chocolate pastry crust. The pie is elegantly balanced, offering a bold coffee taste complemented by the decadent chocolate crust. Perfect for coffee lovers, it can be served chilled with a dollop of whipped cream and a dusting of cocoa powder or powdered sugar for a delightful dessert experience.

  • Total Time: 1 hour 20 minutes
  • Yield: 8 slices

Ingredients

For 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 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

  1. Prepare Chocolate Pastry: Combine flour, cocoa powder, powdered sugar, and salt in a food processor bowl and pulse to combine. Add cold butter and pulse 7 times to incorporate. Whisk the egg in a small bowl and, with the motor running, pour in the egg to form a cohesive dough ball. Wrap the dough disk tightly in plastic wrap and refrigerate for about 2 hours or overnight.
  2. Roll and Blind Bake Pie Crust: Preheat oven to 400ºF. Roll out the chilled dough on a lightly floured surface into an 11” circle. Transfer it carefully to a 9” pie plate and crimp the edges without docking the dough. Line with parchment and fill with pie weights (dry rice, beans, or lentils). Bake for 25 minutes, remove weights and parchment, then bake an additional 5 minutes. Remove from oven and set aside.
  3. Prepare Coffee Custard Filling: Lower oven heat to 325ºF. In a medium saucepan, heat milk, cream, brown sugar, espresso powder, and salt over medium heat until small bubbles form around the edges, reaching about 120ºF. In a separate bowl, whisk eggs, yolks, granulated sugar, and vanilla extract. Temper the eggs by slowly whisking in 1-2 cups of the warmed milk mixture, then pour this mixture back into the saucepan.
  4. Cook Custard: Cook the custard mixture gently over medium heat, stirring constantly, until it thickens slightly and reaches about 160ºF. Test by coating a wooden spoon and drawing a line—if it holds, the custard is ready. Avoid boiling to prevent curdling.
  5. Strain and Cool Custard: Strain the custard twice through a fine mesh sieve to remove any cooked bits. Let it cool slightly for about 5 minutes, stirring occasionally to release steam.
  6. Fill and Bake Pie: Pour the warm custard into the baked pie crust, pop any bubbles on the surface, and place on the oven’s middle rack. Bake for 35-40 minutes until the custard is set 2 inches from the edge but slightly wobbly in the center; target internal temperature is 180ºF.
  7. Cool and Serve: Remove the pie from the oven and cool on a wire rack completely. Refrigerate before serving. Serve chilled, topped with whipped cream and a dusting of powdered sugar or cocoa powder for garnish.

Notes

  • If you have questions or need tips, refer to the detailed explanations and step-by-step photos that accompany this recipe for guidance.
  • Weigh your flour for the most accurate measurement. If weighing is unavailable, spoon the flour into the measuring cup and level it off instead of scooping and leveling, to ensure proper dough texture and final result.
  • Do not dock the pie dough before blind baking to maintain structural integrity of the crust during baking.
  • Make sure not to boil the custard mixture to avoid overcooking and curdling.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Custard Pie
  • Method: Baking
  • Cuisine: American

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