Coffee Cream Pie
- Ready In:
- 9hrs
- Ingredients:
- 17
- Yields:
-
1 Pie
- Serves:
- 12
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
directions
- 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.
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RECIPE SUBMITTED BY
SweetSueAl
Newport News, VA
I live in southeast Virginia and am an executive secretary for the Army. I love to cook and love food. I have a picky, picky 8-yr old, but he is a true blue chocoholic and budding cook! I have two beautiful granddaughters who visit often. I am teaching them to cook too.
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