Indulge in Heavenly Coffee Cream Pie Recipe Today
Welcome coffee lovers! I’m thrilled to share with you my Coffee Cream Pie recipe – a decadent combination of smooth coffee custard, silky whipped cream, and flaky pastry crust that is sure to impress any coffee enthusiast. This recipe has been perfected over the years, and I’m excited to share my tips and tricks for making the perfect Coffee Cream Pie from scratch.
As a barista, I understand the importance of a good cup of coffee, and what better way to enjoy your favorite beverage than through this delicious confection? The sweet aroma of freshly brewed coffee combined with the buttery taste of the pastry crust creates an alluring aroma that will entice your taste buds.
Whether you’re looking for a showstopping dessert or just want to indulge in something sweet, this pie is perfectly balanced and will satisfy any sweet tooth. Trust me when I say that you won’t be able to resist taking another slice once you’ve tried it!
So, grab your aprons and let’s whip up a perfect harmonious pair of coffee and pie. Follow me through the rest of the sections where I detail on why you will love this recipe, how to make it and some serving options as well tips and faq.
Why You’ll Love This Recipe
Are you looking for an indulgent dessert that brings together the heavenly notes of coffee and cream in a single bite? Look no further than this Coffee Cream Pie Recipe!
This decadent pie recipe features a smooth coffee custard filling infused with either cold brew or instant espresso powder, sandwiched between layers of rich chocolate pastry crust. The velvety texture of the custard pairs perfectly with the crisp shell of the crust, creating a harmonious flavor profile that’s truly irresistible.
As if that weren’t enough, this recipe also allows for substitutions and variations to make it your own. Whether you prefer Irish coffee ice cream or a sprinkling of chocolate chips on top, there are endless ways to customize this pie to suit your taste.
Not to mention, this pie can be served alongside a scoop of ice cream for an even more indulgent dessert experience. And with make-ahead, storing, and reheating tips included, you can enjoy this delicious treat at any time.
Trust me when I say, one bite of this Coffee Cream Pie and you’ll be convinced it’s the perfect dessert for any occasion. So what are you waiting for? Try this recipe today and indulge in its decadent flavors!
Ingredient List
Before we begin making this Coffee Cream Pie, it’s important to have all of the necessary ingredients. To achieve the perfect balance of coffee and cream in every bite, here is the extensive list of ingredients that you will require:
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1 egg yolk
- 2 to 3 tablespoons ice water
For the Filling:
- 3/4 cup granulated sugar
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 3 cups whole milk
- 3 egg yolks
- 4 oz. chocolate, finely chopped
- 1 tablespoon instant espresso powder
- 4 tablespoons unsalted butter, cut into small pieces
For the Whipped Cream Topping:
- 2 cups heavy whipping cream
- 4 oz. cream cheese, softened
- 1/4 cup confectioners’ sugar
- 2 tablespoons cold brew coffee
Note that some of these ingredients can be substituted or varied to suit individual tastes, so feel free to put your own spin on this classic recipe.
The Recipe How-To
Now that we have gone through the ingredients list, it’s time to delve into how to make this decadent coffee cream pie. In this section, I will be guiding you step-by-step on how to make this pie.
Step 1: Prepare the Pie Crust
You can use store-bought pie crust or make your own. To make your own chocolate pastry crust, mix 2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 cup unsweetened cocoa powder and 1/2 teaspoon salt in a large bowl. Then using a pastry cutter or two forks, cut in 12 tablespoons butter, cold and cubed until the mixture resembles coarse crumbs. Add 3-4 tablespoons ice water and mix until the dough forms a ball. Flatten the dough into a disk and wrap it with plastic wrap, then freeze it for an hour.
Once the dough has chilled, roll it out on a floured surface to about 1/8-inch thickness. Place it onto a 9-inch pie dish, trim any excess dough overhangs, and crimp the edges.
Step 2: Bake the Pie Crust
Preheat your oven to 350°F. Place the prepared crust onto a baking sheet and bake for about 15 to 20 minutes or until it looks dry and toasted. Set it aside to cool while you prepare the filling.
Step 3: Make the Coffee Custard Filling
In a medium saucepan over low heat, combine 3 cups milk, 1/4 cup instant espresso powder, 1 tablespoon pure vanilla extract, and 3/4 cup granulated sugar. Whisk continuously and bring to a simmer.
Add in 6 egg yolks one at a time while whisking constantly until fully incorporated. Slowly add in 1/2 cup cornstarch and whisk until the mixture thickens to a pudding-like consistency.
Add in 1 cup cold brew coffee and continue stirring for another minute or two. Take off the heat and whisk in 4 ounces unsalted butter, one tablespoon at a time, until it is entirely melted and combined.
Pour the coffee custard to the cooled pie crust and smooth out the top using a spatula.
Step 4: Make the coffee meringue cream topping
In a large mixing bowl, beat 1 cup heavy whipping cream, 8 ounces softened cream cheese, and 2 tablespoons cold brew coffee with an electric mixer until fluffy. Spread this mixture over the pie filling evenly.
Using clean mixing bowls and whisks, beat 3 egg whites on medium-high speed until stiff peaks form. Gradually add in 1/2 cup granulated sugar a little bit at a time while still beating. Finally, mix in 1/2 teaspoon salt.
Spread the meringue over the coffee-cream layer of your pie,
Substitutions and Variations
As a barista, I often experiment with coffee to create new flavors and combinations. If you want to add your own twist to this delicious Coffee Cream Pie Recipe, here are some of my recommendations for substitutions and variations.
– Espresso Powder: For a stronger coffee flavor, replace the cold brew coffee with 2/3 cup of instant espresso powder. Whisk the powder into the milk and sugar mixture until dissolved before adding the egg yolks.
– Flour: The recipe calls for all-purpose flour, but you can also use cake flour or pastry flour. Keep in mind that using different types of flour might change the texture of the pie crust.
– Sweetened Condensed Milk: Instead of using a 14-ounce can of sweetened condensed milk, you can make your own by mixing 1 cup of granulated sugar with 1/3 cup of water and 2 cups of milk. Cook over medium heat until thickened and reduced by half, then let cool before adding to the custard mixture.
– Chocolate Crust: If you’re a chocoholic like me, you can substitute the regular pie crust with a chocolate pastry crust. Just mix 1/2 cup of cocoa powder with the flour, sugar, and salt in the dough.
– Irish Coffee Ice Cream: For an extra boozy dessert, serve slices of Coffee Cream Pie with a scoop of Irish coffee ice cream on top. You can make the ice cream by mixing 1 pint of vanilla ice cream with 1/4 cup of cold brew coffee and 2 tablespoons of coffee liqueur.
Remember that these substitutions and variations are just suggestions, so feel free to get creative and customize your Coffee Cream Pie Recipe according to your taste preferences. The possibilities are endless!
Serving and Pairing
If you’re looking for the perfect dessert to serve at your next get-together or dinner party, then look no further than this decadent Coffee Cream Pie. This rich and luxurious pie is a great way to end any meal and will leave your guests craving for more.
To serve this luscious dessert, I recommend cutting the pie into small slices, which are just 1/8 of the whole pie. You can also add dollops of whipped cream and chocolate shavings on the top to make it look even more irresistible. The airy texture of the coffee meringue combined with the creamy filling and crunchy chocolate pastry crust is a surefire way to win over anyone’s heart.
When it comes to pairing, there are several options that are sure to please everyone. You can serve it alongside a hot cup of coffee or Irish coffee ice cream, which will complement the flavors of the coffee cream pie perfectly. Another great option is a cold brew coffee, which offers a refreshing contrast to the warm flavors of the pie.
If you’re in the mood for something more indulgent, why not try pairing it with a rich and velvety chocolate cake? The combination of smooth coffee cream and decadent chocolate is a heavenly match that’s sure to impress your guests. You can also try serving it with mocha espresso cream or coffee liqueur for an extra kick.
Overall, this Coffee Cream Pie goes well with just about anything and is sure to be a hit at any event. Its versatile flavors and textures make it a long harmonious pair perfect for any occasion。
Make-Ahead, Storing and Reheating
Creating a perfect coffee cream pie requires time and effort, and oftentimes, you might not have the luxury to bake it on the spot. Luckily, this recipe allows you to plan ahead and store your pie for later enjoyment.
If you’re planning to make the pie ahead of time, you can store it in the refrigerator for up to three days. Cover the pie securely with plastic wrap, aluminum foil, or a tight-fit lid. Be sure to set it on an even surface away from any food item that has a strong scent as pies tend to absorb odors from other foods in the fridge.
You also have the option to freeze the cream pie for up to two months. Wrap it tightly in plastic wrap, then cover with aluminum foil before placing it in a freezer-safe container. When you’re ready to serve, thaw the pie completely in the refrigerator overnight or on the counter at room temperature for four hours.
When it’s time to reheat your coffee cream pie, follow these guidelines for best results: preheat your oven at 350 degrees Fahrenheit and cover the top of your pie with aluminum foil. Heat up your pie for about 15-20 minutes until warm.
Before serving, garnish your cream pie with whipped cream or a sprinkle of cocoa powder. You can pair this creamy and decadent chocolate pastry crust with ice cream or coffee liqueur for an elevated experience.
By following these storing and reheating tips, you’ll be able to enjoy your homemade coffee cream pie even days after baking it.
Tips for Perfect Results
To ensure the perfect coffee cream pie, let me share with you some tips and tricks that will help you achieve success.
1. Don’t over-bake the crust
Over-baking the crust can result in a burnt and dry crust that will take away from the overall enjoyment of the pie. To prevent this, cover the edges of the crust with aluminum foil during the baking process to avoid overcooking.
2. Use good quality coffee
The coffee is a crucial part of this recipe, so ensure that you pick a brand of coffee that you enjoy drinking. High-quality fresh brewed coffee or cold brew will enhance the flavor of the pie immensely.
3. Add cornstarch to thicken the custard
When making the custard for your pie, be sure to add cornstarch along with sugar and water as it thickens and stabilizes your custard filling. This way, you’ll have a smooth and velvety consistency for your filling.
4. Chill before serving
Once your pie is ready, it’s best to chill it in the refrigerator for at least an hour before serving. This will ensure that your pie has set perfectly, making it easier to slice and avoiding any spillage.
5. Pairings are key
Cream pies pair harmoniously with whipped cream or ice cream; chocolate also pairs well with coffee flavors, adding some chocolate shavings or a drizzle on top will make an excellent garnish.
6. Experiment with variations
While this recipe is delicious as is, if you’re feeling adventurous, you can experiment by adding flavored syrups or Irish Coffee ice cream, giving it some extra twists and textures.
With these tips by your side, perfecting a decadent and mouth-watering coffee cream pie is now within reach!
Bottom Line
In conclusion, this coffee cream pie recipe is a must-try for any coffee lover out there looking for a decadent treat. It’s easy to make, and the result is a creamy and delicious dessert that combines the rich flavors of coffee and chocolate in a harmonious way.
This recipe has been carefully crafted to give you perfect results every time you make it. All you need are simple ingredients like butter, sugar, cornstarch, milk, heavy cream, and cold brew coffee to create this masterpiece.
With the tips and variations mentioned in this article, you can customize this recipe to your liking and create a whole new taste experience. You can serve it with whipped cream or ice cream, drizzle it with chocolate sauce or coffee liqueur, or even try an Irish coffee ice cream as a topping.
In summary, this coffee cream pie recipe is the perfect way to indulge your sweet tooth while enjoying the rich flavors of coffee in every bite. So why not try it today? I assure you that this recipe won’t disappoint.
Coffee Cream Pie Recipe
Ingredients
- 25 chocolate wafers, broken into pieces (6 oz.) or 1 1/2 cups chocolate wafer crumbs
- 5 tablespoons butter, unsalted, melted
- 3 tablespoons sugar
- 1 pinch salt
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 1/2 cups milk
- 2 tablespoons espresso powder, instant (such as Medaglia D'Oro)
- 1 teaspoon espresso powder, instant (such as Medaglia D'Oro)
- 2 large eggs
- 1/4 cup coffee liqueur, preferably Kahlua
- 1 teaspoon pure vanilla extract
- 4 tablespoons butter, unsalted, cut into tablespoons and softened
- 1/3 cup dark chocolate-covered espresso beans
- 1 1/4 cups heavy cream, cold
- 1 tablespoon confectioners' sugar
Instructions
- 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.
Add Your Own Notes
Nutrition
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