If you are a fan of rich, smooth desserts with a touch of sophisticated flavor, then this Coffee Custard Pie with Chocolate Pastry Crust Recipe is about to become your new obsession. Picture a silky coffee-infused custard nestled inside a decadent chocolate pastry shell, creating a luscious harmony of bitterness, sweetness, and creamy texture that melts in your mouth. This dessert is the perfect balance of bold espresso notes and velvety chocolate, making it an absolute showstopper for any occasion, whether it’s a special gathering or a cozy night in.

Ingredients You’ll Need

The image shows a wooden board on a white marbled surface with six clear containers holding different ingredients. The top left has a small jar of dark brown cocoa powder, next to it is a small bottle of dark vanilla extract. To the top right, a large clear bowl holds five white eggs. A clear glass measuring cup filled with creamy milk is placed at the center top. At the bottom left, a small bowl contains white granulated sugar, and at the bottom right, a small bowl holds light brown sugar. The setup is clean and organized, focusing on the ingredient colors and textures. Photo taken with an iphone --ar 4:5 --v 7

These simple but essential ingredients come together to create amazing depth and texture in your Coffee Custard Pie with Chocolate Pastry Crust Recipe. Each component plays a vital role, from the rich chocolate in the crust to the smooth creaminess of the filling and the perfectly balanced coffee flavor.

1 cup (120 grams) all-purpose flour: This forms the base of our chocolate crust, providing structure without heaviness.
¼ cup (28 grams) unsweetened cocoa powder: Adds that irresistible chocolate flavor and beautiful dark color.
½ cup (56 grams) powdered sugar: Sweetens the pastry delicately and ensures a tender crust.
Pinch salt: Enhances the chocolate notes and balances sweetness.
½ cup (113 grams) unsalted butter, cold and diced: Creates the flaky, buttery texture integral to a perfect pastry crust.
1 large egg: Binds the crust ingredients together, making it easy to handle.
1 cup (227 grams) whole milk: Adds creaminess and moisture to the custard filling.
1 cup (227 grams) heavy cream: Infuses the filling with luxurious richness and smooth mouthfeel.
⅓ cup (70 grams) packed brown sugar: Provides warm depth and a subtle caramel undertone to the custard.
1 heaping tablespoon espresso powder: The star ingredient giving a bold coffee punch without bitterness.
¼ teaspoon kosher salt: Balances and enhances all the flavors in the custard.
2 large eggs: Give the custard its silky body and help it set perfectly.
2 large egg yolks: Add extra creaminess and richness to the custard.
⅓ cup (70 grams) granulated sugar: Sweetens the custard just right for a delightful flavor.
2 teaspoons vanilla extract: Rounds out the custard with a hint of warm sweetness.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Coffee Custard Pie with Chocolate Pastry Crust Recipe

Step 1: Prepare the Chocolate Pastry

Start by combining the flour, cocoa powder, powdered sugar, and a pinch of salt in a food processor. Pulse these dry ingredients until they’re thoroughly mixed, creating a perfect base for your crust. Next, add the cold diced butter and pulse a few times until the mixture looks crumbly with pea-sized bits of butter. These bits help produce that tender, flaky texture we love. Whisk your egg in a small bowl, then with the processor running, drizzle it in and process until the dough comes together in a cohesive ball. Wrap the dough in plastic, pressing it into a flat disk for even chilling, then refrigerate for at least two hours or overnight. This resting step is key because it lets the ingredients meld and makes the dough easier to roll out.

Step 2: Blind Bake the Crust

Once your dough has chilled, preheat your oven to 400ºF. Roll out the pastry on a lightly floured surface to about an 11-inch circle. Carefully transfer it to a 9-inch pie plate, crimp the edges prettily, but avoid docking the dough. To prevent bubbling, line the crust with parchment paper and fill it with pie weights—dry rice or beans work great here. Bake for 25 minutes, then remove the weights and parchment and bake for another 5 to 7 minutes until set. This blind baking step ensures your crust stays crisp and perfectly cooked before adding the custard filling.

Step 3: Prepare and Bake the Custard Filling

Lower your oven temperature to 325ºF. In a saucepan, warm the milk, cream, brown sugar, espresso powder, and salt over medium heat until small bubbles form around the edges—this gentle heating infuses the mixture with coffee goodness. Whisk the eggs, yolks, granulated sugar, and vanilla in a separate bowl. Slowly temper this egg mixture by gradually pouring in some of the warm milk while whisking constantly to avoid scrambling. Then pour the entire tempered egg mixture back into your saucepan with the remaining milk mixture, cooking gently for 2 to 3 minutes until the custard thickens enough to coat a spoon without breaking the line you draw on its back. Strain the custard twice to catch any cooked bits for a silky texture. Let it cool slightly, then pour carefully into your pre-baked crust, smoothing the top and popping any bubbles. Bake for 35 to 40 minutes until the custard is set but still jiggly in the center and reaches about 180ºF. Cool on a wire rack, then chill completely before serving.

How to Serve Coffee Custard Pie with Chocolate Pastry Crust Recipe

A pie with three visible layers sits in a white pie dish with a thick, crimped edge. The bottom crust is dark brown and firm, holding a middle layer that is lighter brown and smooth. The top layer is fluffy and white, spread unevenly in swirling patterns, and is lightly sprinkled with fine dark brown powder. The pie is placed on a white marbled surface with a black and white striped cloth partially around it. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Add a touch of elegance and extra flavor by topping your slice with lightly whipped cream and a dusting of powdered sugar. For a citrusy contrast, a few chocolate-covered espresso beans make a beautiful and thematic decoration. Fresh berries are also fantastic for a pop of color and brightness.

Side Dishes

The luxurious richness of this pie pairs wonderfully with a fresh fruit salad or a scoop of vanilla bean ice cream. If you want to keep the coffee theme going, serve alongside a cup of creamy cappuccino or a smooth latte for an indulgent dessert experience.

Creative Ways to Present

Try serving individual mini pies in small tart pans for a charming presentation at parties. Alternatively, slice the pie into neat squares, place them on elegant plates, and drizzle some chocolate sauce or caramel for a restaurant-quality finish. A sprinkle of edible flowers can also elevate the visual appeal for special occasions.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover Coffee Custard Pie with Chocolate Pastry Crust Recipe tightly with plastic wrap or store it in an airtight container in the refrigerator. It will keep well for up to 4 days, maintaining its creamy texture and fresh coffee flavor.

Freezing

This pie is best enjoyed fresh, but you can freeze it if needed. Wrap it securely in several layers of plastic wrap and place it in a freezer-safe container. Freeze for up to a month. When ready to eat, thaw overnight in the fridge to preserve the custard’s delicate texture.

Reheating

To reheat, allow the pie to come to room temperature and enjoy chilled or warmed slightly in a low oven (around 300ºF) for 5–10 minutes. Do not microwave as it can upset the custard’s smooth texture.

FAQs

Can I use instant coffee instead of espresso powder in this Coffee Custard Pie with Chocolate Pastry Crust Recipe?

Instant coffee can be used, but espresso powder is preferred for its deeper, more robust flavor. If you substitute, use a little less since instant coffee tends to be more bitter.

What if I don’t have a food processor to make the crust?

You can make the crust by hand using a pastry cutter or two knives to cut the cold butter into the dry ingredients until crumbly, then stir in the egg and bring it together gently with your hands. Just be careful not to overwork the dough.

How do I know when the custard is perfectly cooked?

The custard coating the back of a spoon should form a clear line when you run your finger through it—this indicates it’s set enough without curdling. Also, the pie jiggles slightly in the center when you gently shake it out of the oven.

Can I make the chocolate crust ahead of time?

Absolutely! The pastry dough can be made and refrigerated for up to 2 days or frozen for a couple of weeks. Just thaw in the fridge before rolling out.

Is it necessary to blind bake the crust?

Yes, blind baking prevents a soggy bottom by partially cooking the crust before adding the custard filling, ensuring a crisp, flaky pastry every time.

Final Thoughts

This Coffee Custard Pie with Chocolate Pastry Crust Recipe is truly a treasure worth baking again and again. Its combination of rich coffee flavor, velvety custard, and indulgent chocolate crust makes for an unforgettable dessert experience that’s sure to impress family and friends. Don’t hesitate to dive in and treat yourself—you deserve every luscious bite.

Coffee Custard Pie with Chocolate Pastry Crust Recipe

Ingredients You’ll Need