Introduction

This coffee custard pie combines a rich chocolate crust with a smooth, espresso-infused custard filling. It’s a delightful dessert that balances deep chocolate flavors with the comforting warmth of coffee, perfect for any special occasion or cozy night in.

A slice of pie with three clear layers sits on a white plate with subtle lines along the edge. The bottom layer is dark brown and looks firm and crumbly like a chocolate crust. The middle layer is thick, smooth, and light beige, filling most of the slice. The top layer is white and fluffy like whipped cream, dusted with a light sprinkle of cocoa powder. The plate is placed on a white marbled surface, and a woman’s hand is holding a golden fork nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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

Step 1: Prepare the chocolate pastry by adding the flour, cocoa powder, powdered sugar, and pinch of salt to a food processor. Pulse to combine.
Step 2: Add the cold, diced butter and pulse about 7 times until the mixture resembles coarse crumbs.
Step 3: In a small bowl, whisk the egg. With the processor running, pour in the egg and process until the dough forms a cohesive ball.
Step 4: Scrape the dough out, wrap it tightly in plastic wrap, and form it into a disk. Roll it out between two sheets of plastic wrap to seal tightly, then refrigerate for about 2 hours or overnight.
Step 5: When ready, preheat the oven to 400ºF. Roll out the pastry on a lightly floured surface to an 11-inch circle. Transfer to a 9-inch pie plate, crimp edges, and line with parchment and pie weights (rice, beans, or lentils work well).
Step 6: Bake the crust for 25 minutes. Remove parchment and weights, then bake for an additional 5 minutes. Set aside to cool.
Step 7: Lower oven temperature to 325ºF to prepare the filling.
Step 8: In a medium saucepan, heat the milk, cream, brown sugar, espresso powder, and kosher salt over medium heat until small bubbles form around the edges (about 120ºF).
Step 9: In a separate bowl, whisk together the eggs, egg yolks, granulated sugar, and vanilla extract.
Step 10: Temper the eggs by slowly whisking 1–2 cups of the warm milk mixture into the eggs, then gradually whisk the egg mixture back into the saucepan.
Step 11: Cook gently for 2–3 minutes until the custard thickens slightly and reaches about 160ºF. To test, coat a wooden spoon with custard and draw a line with your finger; if it holds, it’s set.
Step 12: Strain the custard through a fine mesh strainer twice to remove any cooked egg bits. Let it cool for 5 minutes, stirring occasionally.
Step 13: Pour the warm filling into the cooled pie crust. Pop any bubbles on the surface.
Step 14: Bake the pie on the middle oven rack for 35–40 minutes, until the custard is set about 2 inches from the edge but slightly wobbly in the center. The temperature should be around 180ºF.
Step 15: Remove from the oven and cool on a rack. Refrigerate completely before serving.
Step 16: Serve chilled with whipped cream and a dusting of powdered sugar for a perfect finish.

Tips & Variations

For a deeper coffee flavor, use freshly brewed espresso in place of espresso powder.
You can substitute half the cocoa powder in the crust with finely ground toasted nuts for added texture.
If you don’t have pie weights, uncooked rice or dried beans work well for blind baking.
Be careful not to overheat the custard or it will curdle; gentle whisking is key during tempering and cooking.

Storage

Store the pie covered in the refrigerator for up to 3 days. Reheat is not recommended as it may affect the custard’s texture. Serve chilled for the best flavor and consistency.

How to Serve

A close-up of a single slice of pie on a white plate with subtle ridges around the edge, sitting on a white marbled surface. The pie slice has three clear layers: the bottom crust is dark brown and thick with a crumbly texture, the middle layer is smooth and creamy light beige, and the top is a thin layer of white whipped cream dusted lightly with cocoa powder. The edge of the crust is uneven and raised, holding the layers inside. In the background, there is a blurred golden fork, and a woman's hand is reaching toward the pie slice. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie in advance?

Yes, you can prepare the crust and custard ahead of time. Bake the crust and make the custard a day before, then assemble and chill the pie overnight.

What can I use if I don’t have espresso powder?

If you don’t have espresso powder, strong brewed coffee or instant coffee granules can be substituted. Use about 2 teaspoons of brewed coffee or 1 teaspoon of instant coffee dissolved in the cream mixture.