Coffee Custard Pie

Rich, creamy, and packed with bold coffee flavor, this Coffee Custard Pie is a heavenly dessert for coffee lovers. With a silky-smooth filling nestled in a buttery crust and topped with a hint of whipped cream, it’s the perfect balance of sweetness and espresso richness. Whether you’re serving it after a dinner party or indulging in a weekend treat, this pie is sure to impress.

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Why You’ll Love This Recipe
Balanced Flavor – Smooth custard with the perfect amount of coffee essence.
Simple Ingredients – Made with pantry staples and no fancy equipment.
Perfect Texture – Creamy custard, flaky crust, and light whipped topping.
Great Make-Ahead Dessert – Chill it in advance for easy entertaining.
A Coffee Lover’s Dream – Every bite is packed with a café-style taste.

Ingredients You’ll Need

For the Pie Crust:
1½ cups all-purpose flour
½ tsp salt
1 tbsp sugar
½ cup unsalted butter, cold and cubed
4–5 tbsp ice water

For the Coffee Custard Filling:
1½ cups whole milk
½ cup heavy cream
¾ cup brewed strong coffee (cooled)
4 large eggs
¾ cup granulated sugar
1 tbsp cornstarch
1 tsp vanilla extract
¼ tsp ground cinnamon (optional, for a warm note)
Pinch of salt

For the Topping (Optional):
1 cup whipped cream
1 tsp instant coffee (mixed into the whipped cream)
Dark chocolate shavings or cocoa powder for garnish

Tools You’ll Need
Mixing bowls
Whisk
Rolling pin
9-inch pie dish
Saucepan
Mesh strainer
Baking weights or dried beans (for blind baking)
Electric mixer (optional for whipped cream)

Step-by-Step Instructions

Step 1: Prepare the Pie Crust

1. In a large mixing bowl, combine flour, salt, and sugar.
2. Add cold cubed butter and cut it into the flour using a pastry cutter or your hands until it resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together.
4. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Roll and Blind Bake the Crust

1. Preheat your oven to 375°F (190°C).
2. On a floured surface, roll out the dough into a circle about ¼ inch thick.
3. Gently place it into your pie dish and trim any excess. Crimp the edges if desired.
4. Line with parchment paper and fill with pie weights or dried beans.
5. Blind bake for 15 minutes, remove weights and parchment, then bake for another 10 minutes until lightly golden. Set aside to cool.

Step 3: Make the Coffee Custard

1. In a medium saucepan, heat milk and cream over medium heat until warm (not boiling).
2. In a separate bowl, whisk together eggs, sugar, cornstarch, vanilla, salt, and cinnamon (if using).
3. Slowly whisk the warm milk mixture into the eggs to temper them.
4. Add the cooled coffee and mix until smooth.
5. Strain the mixture through a mesh strainer to ensure it’s silky.

Step 4: Fill and Bake

1. Lower the oven temperature to 325°F (165°C).
2. Pour the custard filling into the cooled pie crust.
3. Carefully place in the oven and bake for 35–40 minutes, or until the center is set but still slightly wobbly.
4. Remove and let cool to room temperature, then refrigerate for at least 4 hours or overnight.

Step 5: Add the Finishing Touches

1. Before serving, spread or pipe whipped cream on top.
2. Mix instant coffee into the whipped cream for extra coffee flair.
3. Garnish with chocolate shavings or a dusting of cocoa powder.

Tips for the Best Coffee Custard Pie
Use Strong Coffee – The bolder the brew, the richer the flavor.
Don’t Overbake – Custard should have a slight jiggle in the center.
Chill Thoroughly – Letting the pie sit overnight creates the perfect texture.
Strain the Custard – This ensures a smooth and lump-free filling.
Crust Options – You can use a store-bought crust or graham cracker crust if you’re short on time.

Serving Suggestions
Serve chilled or at room temperature.
Pair with a scoop of vanilla or coffee ice cream.
Enjoy with a cup of espresso or a glass of cold milk.

How to Store & Reheat

Storing:
Refrigerate: Cover tightly and store in the fridge for up to 4 days.
Freezing: You can freeze the pie (without whipped topping) for up to 1 month. Wrap it well in plastic wrap and foil.

Reheating:
This pie is best served cold or at room temperature. If you must warm it, use a low oven (250°F) for 10–15 minutes.

Frequently Asked Questions

1. Can I use instant coffee instead of brewed?
   Yes. Dissolve 1½ tbsp of instant coffee in ¾ cup hot water and let it cool before using.
2. Can I make this pie dairy-free?
   You can substitute with plant-based milk and cream alternatives, but texture may vary slightly.
3. Do I need to blind bake the crust?
   Yes, to prevent a soggy bottom, blind baking is essential for custard pies.
4. Can I use a flavored coffee?
   Absolutely! Hazelnut, vanilla, or caramel flavored coffee will add a fun twist.
5. Is there a shortcut for the crust?
   Store-bought pie crusts work perfectly for a quicker prep.

Final Thoughts
If you’re a fan of rich desserts with a coffee twist, this Coffee Custard Pie will steal your heart. It’s creamy, comforting, and a little fancy—just the kind of dessert that feels like a warm hug in every slice. From the robust coffee flavor to the luscious custard, it’s a perfect pick for dinner parties, holiday gatherings, or cozy weekends.

Give it a try and share how yours turns out! Don’t forget to leave a review and tag your creation online—can’t wait to see your pie shine.

Preparation Time: 20 minutes
Cooking Time: 50 minutes (plus chilling)
Cuisine: American

Nutritional Information (Per Serving):
Calories: 370 | Protein: 7g | Carbohydrates: 35g | Fat: 22g | Fiber: 1g | Sodium: 160mg

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