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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.

Ingredients

Scale

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

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