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Espresso Cream Pie

5

A sprinkling of crushed chocolate-covered espresso beans hints at the filling's intense flavor and provides a bitter crunch that's perfect against its sweet softness.

  • Servings: 12
  • Yield:

Source: Martha Stewart Living, June 2008

Ingredients

  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 1/2 cups whole milk
  • 2 tablespoons plus 1 teaspoon instant espresso powder
  • 4 large egg yolks
  • 1/4 cup coffee liqueur, preferably Kahlua
  • 1 teaspoon pure vanilla extract
  • 2 ounces (4 tablespoons) unsalted butter, softened
  • Chocolate-Wafer Crust
  • 1/3 cup dark-chocolate-covered espresso beans
  • 1 1/4 cups cold heavy cream
  • 1 tablespoon confectioners' sugar

Directions

  1. Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and 2 tablespoons espresso powder, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes total (about 2 minutes after it comes to a boil).

  2. Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes.

  3. Remove from heat, and stir in coffee liqueur and vanilla. Add butter, 1 tablespoon at a time, whisking until butter melts before adding next piece. Let custard cool in saucepan on a wire rack, whisking occasionally, for about 10 minutes.

  4. Pour custard into chocolate-wafer crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours (or overnight).

  5. With a flat side of a chef's knife, crush espresso beans, 1 at a time. Reserve 1 tablespoon larger espresso-bean pieces.

  6. Whisk together cream, confectioners sugar, and remaining teaspoon espresso powder until stiff peaks form. Fold small espresso-bean pieces into whipped cream mixture, and decoratively spread over pie. Sprinkle with reserved espresso-bean pieces, and serve immediately.

Reviews Add a comment

  • nanopia
    19 JUL, 2011
    Its a fantastic recipe if you love coffee. I added one packet of knox gelatin, sprinkled on top of the milk part. Then cooked it as normal. I did this because a lot of these cream pie recipes failed to set up correctly and were really soupy for a lot of people. I also bought the espresso powder off of Amazon.com!
    Reply
  • nanopia
    9 OCT, 2009
    I had a bad reaction with the summer fruit pie and decided to make this one with a packet of gelatin, worked wonders! The pie was amazing!!! Here is a pic and info: http://tinyurl.com/ylpq8fg
    Reply
  • theriskywhisk
    30 SEP, 2008
    Addictively good! I also found that the custard did not set very well- but mine wasn't soupy, the slices just weren't as firm as I would have liked. I followed directions to a T so for those reading this, I would recommend cooking a bit longer than directed. Instead of cooking 1-2 minutes after incorporating the yolks, I would cook maybe 3-4 minutes... make sure it is quite thick before you add the butter and liqueur. Also, I used half Kahlua and half Godiva chocolate liqueur which was delish.
    Reply
  • DCCOOK20009
    5 JUL, 2008
    Mine turned into soup too; the cream filling just never set. I ended up freezing it and serving it like ice cream pie with a dollop of the whipped cream. Anyone have suggestions?
    Reply
  • linnygirl
    26 JUN, 2008
    I made this and it turned into soup. The topping deflated almost immediately -- and I did whip them until they were stiff. But even the filling souped out a bit in the pan. Any suggestions?
    Reply
  • linnygirl
    26 JUN, 2008
    I made this and it turned into soup. The topping deflated almost immediately -- and I did whip them until they were stiff. But even the filling souped out a bit in the pan. Any suggestions?
    Reply