Coffee Cream Pie

"When making this pie, make sure you give the custard ample time to set. Cook time includes setting overnight."
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Ready In:
1 Pie


  • 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
  • 34 cup granulated sugar
  • 14 cup cornstarch
  • 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
  • 1 teaspoon pure vanilla extract
  • 4 tablespoons butter, unsalted, cut into tablespoons and softened
  • 13 cup dark chocolate-covered espresso beans
  • 1 14 cups heavy cream, cold
  • 1 tablespoon confectioners' sugar


  • 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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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. <br> <br> <br><img src=> <br> <br>I<img src=>
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