Description
Silky smooth coffee custard pie delivers a luxurious dessert experience that blends rich espresso with creamy custard in a delicate pastry shell. Espresso-infused layers melt together, promising a sophisticated treat that satisfies coffee enthusiasts and dessert lovers with its deep, complex flavors.
Ingredients
Scale
Chocolate Pie Pastry Ingredients:
Main Dry Ingredients:
- 1 cup (120 grams) all-purpose flour
- ¼ cup (28 grams) unsweetened cocoa powder
- ½ cup (56 grams) powdered sugar
Seasoning:
- 1 pinch of salt
Wet Ingredients:
- ½ cup (113 grams) unsalted butter, cold and diced
- 1 large egg
Coffee Custard Ingredients:
Dairy Components:
- 1 cup (227 grams) whole milk
- 1 cup (227 grams) heavy cream
Sweeteners:
- ⅓ cup (70 grams) brown sugar
- ⅓ cup (70 grams) granulated sugar
Coffee and Seasoning:
- 1 heaping tablespoon espresso powder
- ¼ teaspoon kosher salt
Eggs:
- 2 large eggs
- 2 large egg yolks
Additional Flavor:
- 2 teaspoons vanilla extract
Instructions
- Craft a rich chocolate pastry foundation by blending flour, cocoa powder, powdered sugar, and salt in a food processor until uniformly mixed.
- Incorporate cold butter into the dry ingredients, pulsing until the mixture transforms into a crumbly texture.
- Drizzle whisked egg into the processor while running, continuing until the dough consolidates into a smooth mass.
- Transfer the dough onto plastic wrap, mold into a disc, and gently stretch before sealing tightly.
- Chill the pastry in the refrigerator for a minimum of two hours to enhance flavor and texture.
- Heat the oven to 400ºF and roll out the chilled dough on a floured surface into an 11-inch circular shape.
- Carefully transfer the dough to a 9-inch pie plate, crimping the edges with delicate precision.
- Line the pie shell with parchment paper and weight it down, then bake for 25 minutes to create a sturdy base.
- Remove weights and parchment, returning the crust to the oven for an additional 5 minutes to achieve a crisp finish.
- Reduce oven temperature to 325ºF in preparation for the custard.
- Combine milk, cream, brown sugar, espresso powder, and salt in a saucepan, warming until tiny bubbles emerge around the edges.
- Whisk eggs, egg yolks, granulated sugar, and vanilla extract in a separate bowl until well integrated.
- Gradually introduce the heated milk mixture into the egg blend, whisking continuously to prevent curdling.
- Return the tempered mixture to the saucepan, cooking gently until the custard thickens and reaches 160ºF.
- Strain the custard twice through a fine mesh sieve to ensure silky smoothness.
- Pour the warm custard into the pre-baked chocolate crust, carefully eliminating any surface bubbles.
- Bake for 35-40 minutes, watching for a set perimeter with a slightly trembling center.
- Allow the pie to cool completely on a wire rack, then refrigerate to enhance its set and flavor.
- Garnish with softly whipped cream and a delicate dusting of powdered sugar before serving chilled.
Notes
- Mastering the chocolate pastry requires chilled butter and precise pulsing to achieve a flaky, rich crust that complements the coffee custard perfectly.
- Tempering eggs slowly prevents scrambling, ensuring a silky-smooth custard with intense coffee flavor and luxurious texture.
- Straining the custard twice guarantees an ultra-creamy filling without any unwanted lumps or egg bits.
- Baking the pie at the exact temperature allows the custard to set with a delicate wobble, creating a professional-quality dessert that looks as good as it tastes.
- Cooling the pie completely before refrigerating helps develop a rich, deep flavor profile and allows the custard to set perfectly.
- Serve chilled for the most decadent coffee custard experience, with a dollop of whipped cream that cuts through the intense coffee notes.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts, Drinks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 372
- Sugar: 21 g
- Sodium: 80 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 132 mg