Coffee Custard Pie with Chocolate Pastry Crust Recipe

Introduction

Coffee Custard Pie is a deliciously rich dessert that combines a chocolate-infused crust with a silky coffee-flavored custard. It’s perfect for coffee lovers looking for a smooth, creamy treat with a touch of chocolate. This pie bakes up beautifully and makes a stunning centerpiece for any occasion.

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. Step 1: Prepare the chocolate pastry by combining flour, cocoa powder, powdered sugar, and salt in a food processor. Pulse to mix, then add cold diced butter and pulse 7 times.
2. Step 2: Whisk the egg in a small bowl. With the food processor running, slowly pour in the egg and process until the dough forms a cohesive ball. Remove dough, wrap in plastic, and shape into a disk. Refrigerate for about 2 hours or overnight.
3. Step 3: Preheat oven to 400ºF. Roll out the dough on a lightly floured surface to an 11-inch circle and transfer to a 9-inch pie plate. Crimp edges as desired. Line with parchment and pie weights, then bake for 25 minutes. Remove weights and parchment, then bake for another 5 minutes. Set aside and reduce oven heat to 325ºF.
4. Step 4: For the custard, heat the milk, cream, brown sugar, espresso powder, and salt in a saucepan over medium heat until small bubbles form around the edges (about 120ºF).
5. Step 5: In a separate bowl, whisk together eggs, yolks, granulated sugar, and vanilla. Temper the eggs by slowly adding 1–2 cups of the warm milk mixture while whisking gently. Pour the egg mixture back into the saucepan and cook for 2–3 minutes until just thickened to about 160ºF, stirring constantly but do not boil.
6. Step 6: Strain the custard twice through a fine mesh to remove any cooked bits. Let cool for 5 minutes, stirring occasionally to release steam.
7. Step 7: Pour the warm filling into the pre-baked crust. Pop any bubbles on the surface with a toothpick or knife.
8. Step 8: Bake the pie on the middle rack for 35 to 40 minutes, until the custard is set about 2 inches from the edges but slightly wobbly in the center (180ºF internal temperature).
9. Step 9: Cool the pie on a rack completely, then refrigerate until ready to serve.
10. Step 10: Serve chilled, topped with whipped cream and a dusting of powdered sugar.

Tips & Variations

• Use espresso powder for an intense coffee flavor, or substitute with finely ground instant coffee if needed.
• Blind bake the crust fully to avoid a soggy bottom and ensure a crisp texture.
• For a richer custard, you can replace half of the milk with additional heavy cream.
• Add a pinch of cinnamon or nutmeg to the custard mixture for a warming spice note.
• If you don’t have pie weights, dried rice, beans, or lentils work perfectly as a substitute for blind baking.

Storage

Store the pie covered in the refrigerator for up to 3 days. The custard may firm up slightly after chilling. Reheat gently in a warm oven if desired, but this pie is best enjoyed cold. Avoid freezing as custards can separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pie crust ahead of time?

Yes, the crust dough can be made and refrigerated overnight or frozen for up to a month. Just thaw and roll out when ready to bake.

How do I know when the custard is properly set?

The custard should be mostly firm around the edges but slightly wobbly in the center when done baking. An internal temperature of 180ºF indicates it’s ready.

Coffee Custard Pie with Chocolate Pastry Crust Recipe

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★★★★★

5 from 121 reviews

A rich and luscious Coffee Custard Pie featuring a homemade chocolate pie crust filled with a creamy espresso-infused custard. This dessert offers a perfect balance of deep cocoa and bold coffee flavors, baked to silky perfection and served chilled for a sophisticated finish.

• Author: Mia
• Prep Time: 20 minutes (plus 2 hours chilling time for dough)
• Cook Time: 1 hour (includes blind baking and custard baking)
• Total Time: 3 hours 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chocolate Pie Pastry

• 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

• 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 into a food processor. Pulse to combine. Add the cold, diced butter and pulse 7 times. In a small bowl, whisk the egg, then slowly pour it into the processor with the motor running until dough forms a cohesive ball. Scrape dough onto plastic wrap, form into a disk, and tightly wrap. Use a rolling pin to roll dough into the size of the plastic wrap corner for a tight seal. Refrigerate for 2 hours or overnight.
2. Blind Bake Pastry: Preheat oven to 400ºF. Roll out pastry on a lightly floured surface into an 11-inch circle. Transfer to a 9-inch pie plate, crimp edges, and do not dock dough. Line with parchment and add pie weights (dry rice/beans). Bake for 25 minutes. Remove weights and parchment, then bake another 5 minutes. Set aside to cool. Lower oven temperature to 325ºF.
3. Heat Custard Base: In a medium saucepan, combine milk, cream, brown sugar, espresso powder, and salt. Heat over medium until small bubbles appear around the edges, about 120ºF.
4. Whisk Egg Mixture & Temper: In a bowl, whisk together eggs, egg yolks, granulated sugar, and vanilla extract. Gradually pour 1-2 cups of warm milk mixture into the eggs while whisking gently to temper. Slowly return the egg mixture to the saucepan, whisking gently.
5. Cook Custard: Cook the custard over medium heat for 2-3 minutes, stirring continuously until it thickens slightly and reaches 160ºF. Test consistency by coating a wooden spoon and drawing a line with your finger; the line should hold. Do not boil to avoid curdling.
6. Strain & Cool Custard: Strain the custard twice through a fine mesh sieve to remove any cooked egg bits. Let it cool for 5 minutes, stirring occasionally to release steam.
7. Fill & Bake Pie: Pour the warm custard filling into the baked and cooled crust. Pop any bubbles on the custard surface. Place pie on the middle rack of the oven and bake at 325ºF for 35-40 minutes until set around edges but slightly wobbly in the center. Pie internal temperature should be about 180ºF.
8. Cool & Chill: Remove the pie from the oven and cool on a rack until room temperature. Refrigerate until fully chilled before serving.
9. Serve: Serve the pie cold, topped with whipped cream and a dusting of powdered sugar for an elegant finish.

Notes

• Do not dock the pie dough before blind baking to help it rise evenly and prevent shrinking.
• Use a kitchen thermometer to ensure custard reaches the correct temperature without curdling.
• Tempering the eggs is crucial to prevent scrambling when adding warm milk.
• Allow the pie to chill completely before serving for best texture and flavor.
• Pie weights can be any dry beans, rice, or lentils to keep the crust flat during blind baking.

Keywords: coffee custard pie, chocolate pie crust, espresso custard pie, chocolate coffee dessert, creamy coffee pie