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Coffee Custard Pie with Chocolate Pastry Crust Recipe

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4 from 2 reviews

This decadent Coffee Custard Pie combines a rich chocolate pastry crust with a smooth, creamy coffee-flavored custard filling. The luscious espresso-infused custard is gently baked until just set, resulting in a perfectly balanced dessert that is both elegant and comforting. Ideal for coffee lovers looking to indulge in a sophisticated homemade treat.

Ingredients

Chocolate Pastry Crust

  • 1 cup (120 grams) all-purpose flour
  • ¼ cup (28 grams) unsweetened cocoa powder
  • ½ cup (56 grams) powdered sugar
  • Pinch salt
  • ½ cup (113 grams) unsalted butter, cold and diced
  • 1 large egg

Coffee Custard Filling

  • 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: Add the flour, cocoa powder, powdered sugar, and salt to the bowl of a food processor and pulse until combined. Add the cold diced butter and pulse 7 times until the mixture resembles coarse crumbs.
  2. Add Egg: In a small bowl, whisk the egg, then with the processor running, pour the egg in and let it process until the dough forms a cohesive ball.
  3. Chill Dough: Scrape the dough out, wrap it tightly in plastic wrap forming a disk, roll it out to the edges of the plastic wrap for a tight seal, and refrigerate for about 2 hours or overnight.
  4. Blind Bake Crust: Preheat oven to 400ºF. Roll out the chilled dough on a lightly floured surface to an 11-inch circle. Transfer to a 9-inch pie plate, crimp edges, and line with parchment and pie weights. Bake for 25 minutes, then remove pie weights and parchment and bake an additional 5 minutes. Set aside to cool.
  5. Prepare Custard Filling: Lower oven temperature to 325ºF. In a medium saucepan, combine milk, cream, brown sugar, espresso powder, and salt. Heat over medium until small bubbles form around the edges (around 120ºF).
  6. Whisk Eggs and Sugar: In a separate bowl, whisk together eggs, egg yolks, granulated sugar, and vanilla extract until combined.
  7. Temper Eggs: Slowly pour 1 to 2 cups of the warm milk mixture into the eggs while whisking gently. Then pour the egg mixture back into the saucepan with the remaining milk mixture, stirring continuously.
  8. Cook Custard: Cook the mixture over medium heat for 2-3 minutes until it thickens slightly and reaches about 160ºF. The custard is ready when it coats the back of a wooden spoon and a line drawn in it holds without running.
  9. Strain Custard: Strain the custard twice through a fine mesh sieve to remove any cooked egg bits. Let it cool slightly, stirring every minute for about 5 minutes to release steam.
  10. Fill Pie: Pour the warm custard filling slowly into the pre-baked crust, popping any surface bubbles.
  11. Bake Pie: Place pie on the middle oven rack and bake at 325ºF for 35 to 40 minutes until set about 2 inches from edges but slightly wobbly in the center. The internal temperature should reach 180ºF.
  12. Cool and Chill: Remove pie from oven and cool on a rack completely. Refrigerate until ready to serve.
  13. Serve: Serve the pie cold, optionally garnished with whipped cream and a dusting of powdered sugar.

Notes

  • Do not dock the pie dough before blind baking to prevent shrinking.
  • Use pie weights such as dry rice, beans, or lentils to prevent the crust from puffing.
  • Temper the eggs carefully to avoid curdling and ensure a smooth custard.
  • Do not boil the custard mixture as it will overcook and curdle.
  • Allow custard to cool slightly before pouring to prevent soggy crust.
  • The custard will continue to set as it cools; slight wobble in the center after baking is desirable.
  • Refrigerate the pie for at least a few hours to fully set before serving.
  • Espresso powder can be substituted with strong instant coffee granules if unavailable.

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