Coffee Cream Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 9hrs
SERVES: 12
YIELD: 1 Pie
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 14
  • 14
    teaspoon salt
  • 2 12
    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
  • 14
    cup coffee liqueur, preferably Kahlua
  • 4
    tablespoons butter, unsalted, cut into tablespoons and softened
  • 13
    cup dark chocolate-covered espresso beans
  • 1 14
    cups heavy cream, cold
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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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