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Coffee Custard Pie with Cocoa Pastry Recipe

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★★★★★

4.6 from 94 reviews

This Coffee Custard Pie features a rich chocolate pastry crust filled with a smooth, espresso-infused custard. The combination of bittersweet cocoa and bold coffee flavors creates a decadent dessert perfect for coffee lovers. The pie is baked to set the creamy custard inside a crisp chocolate crust, resulting in a satisfying contrast in textures.

Ingredients

Scale

Chocolate 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 Filling:

  • 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: In the bowl of a food processor, combine the flour, cocoa powder, powdered sugar, and salt. Pulse until ingredients are well mixed. Add the cold, diced butter and pulse about 7 times until the mixture resembles coarse crumbs.
  2. Add Egg to Form Dough: In a small bowl, whisk the egg. With the food processor running, slowly pour the egg into the mixture until the dough comes together into a cohesive ball.
  3. Shape and Chill Dough: Scrape the dough onto a piece of plastic wrap, form into a disk, and wrap tightly. Using a rolling pin, press the dough out to the edges of the plastic wrap to maintain a tight seal. Refrigerate for about 2 hours or overnight.
  4. Blind Bake the Crust: Preheat oven to 400ºF. On a lightly floured surface, roll out dough into an 11-inch circle and transfer to a 9-inch pie plate. Crimp edges as desired. Line with parchment paper and fill with pie weights or dry beans. Bake for 25 minutes, then remove weights and parchment; bake for an additional 5 minutes. Set aside to cool.
  5. Lower Oven Temperature: Reduce oven heat to 325ºF to prepare for custard baking.
  6. Heat Milk Mixture: In a medium saucepan, combine milk, cream, brown sugar, espresso powder, and salt. Heat over medium until small bubbles form around the edges (approximately 120ºF).
  7. Mix Eggs and Sugar: In a separate bowl, whisk together eggs, egg yolks, granulated sugar, and vanilla extract until smooth.
  8. Temper the Egg Mixture: Slowly pour 1-2 cups of the warm milk mixture into the eggs while whisking continuously to prevent curdling. Then gradually pour the egg mixture back into the saucepan with the remaining milk mixture, whisking gently.
  9. Cook Custard: Cook over medium heat, stirring constantly, until the mixture thickens slightly and reaches about 160ºF. To test, coat the back of a wooden spoon and draw a line: if it holds, custard is ready. Avoid boiling to prevent overcooking.
  10. Strain Custard: Pour the custard through a fine mesh strainer twice to remove any cooked egg bits. Allow to cool for about 5 minutes, stirring occasionally to release steam.
  11. Fill Pie Crust: Pour the warm custard into the baked and cooled chocolate crust. Pop any bubbles on the surface to ensure a smooth finish.
  12. Bake the Pie: Place pie on the middle rack and bake for 35 to 40 minutes. The custard should be set about 2 inches from the edge and slightly wobbly in the center, reaching an internal temperature of 180ºF.
  13. Cool and Refrigerate: Remove pie from oven and cool on a rack. Once completely cooled, refrigerate until ready to serve.
  14. Serve: Serve the pie chilled with whipped cream and a dusting of powdered sugar for an extra touch of sweetness and presentation.

Notes

  • For best results, chill the dough overnight to improve texture and flavor.
  • Do not dock the pie dough before baking to maintain crust integrity during blind baking.
  • Use a food processor to efficiently combine the pastry ingredients and achieve a tender crust.
  • Be careful not to overheat the custard; temperatures above 160ºF can cause curdling.
  • Straining the custard ensures a silky smooth texture and removes any cooked egg bits.
  • The custard will continue to set as it cools, so slight wobbliness in the center after baking is normal.
  • Allow pie to chill fully in the refrigerator before slicing to achieve clean cuts and optimal texture.

Keywords: coffee custard pie, chocolate crust pie, espresso custard pie, baked custard dessert, coffee dessert

Find it online: https://freshrecipehub.com/coffee-custard-pie-with-cocoa-pastry-recipe/