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Coffee Cream Pie

Coffee and pie, long a harmonious pair, are served together as one in this recipe from "Martha Stewart's New Pies & Tarts." Chocolate-covered espresso beans hint at the flavor of the filling below, which is spiked with both instant espresso and coffee liqueur.

  • yield: Makes one 9-inch pie

Ingredients

  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 1/2 cups milk
  • 2 tablespoons plus 1 teaspoon instant espresso powder, such as Medaglia D'Oro
  • 4 large egg yolks
  • 1/4 cup coffee liqueur, preferably Kahlua
  • 1 teaspoon pure vanilla extract
  • 4 tablespoons unsalted butter, cut into tablespoons and 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. Step 1

    Whisk together 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 (about 2 minutes after it comes to a boil).

  2. Step 2

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

  3. Step 3

    Strain through a fine sieve into a large bowl, and stir in coffee liqueur and vanilla. Add butter, 1 tablespoon at a time, whisking until each piece melts before adding the next one. Let custard cool, whisking occasionally, about 10 minutes.

  4. Step 4

    Pour custard into baked and cooled crust. Press plastic wrap directly on surface of custard. Refrigerate until filling is firm, 4 hours (or wrapped tightly with plastic, up to 1 day).

  5. Step 5

    With the flat side of a chef's knife, crush espresso beans, 1 at a time. Reserve 1 tablespoon large pieces for garnish.

  6. Step 6

    In a chilled bowl, beat cream, confectioners' sugar, and remaining 1 teaspoon espresso powder until stiff peaks form. Fold small espresso-bean pieces into whipped cream mixture, and spread over pie. Sprinkle with reserved espresso-bean pieces, and serve immediately.

Source
The Martha Stewart Show, March 2011

Reviews (6)

  • 12 Apr, 2013

    I'm having the exact same problem right now and I have visitors over for tea in 2 hours, it is runnier then when I poured it on the base. I'm going to try the freezer suggestion and hopefully it works. This recipe needs to be tested again as something is missing.

  • 8 Feb, 2012

    I made this a few days ago and it was FABULOUS! We are huge pie fans at our house, we bake at least two pies a week, and this is my teenage daughter's new favorite pie. I didn't have any problems with it setting up, although the pie wasn't as firm as I would've liked until the next day. Maybe I'll try adding gelatin next time as you do for the Chocolate Cream Pie recipe in Pies and Tarts. The other option is to let it chill longer. We will definitely be making this again!

  • 6 Sep, 2011

    This is the same recipe as Expresso Cream Pie. The chocolate wafer cookies are hard to find. Don't follow the 7 minute cooking directions for the first boil on the custard. When it comes to a full boil, then boil at least 2 minutes and It will set up perfectly after it has chilled for 4 hours. It was absolutely delicious! Leftovers keep well in the fridge, but you probably won't have any.

  • 3 Sep, 2011

    Mine didn't set up either. I decided to put it in the freezer and serve it chilled which worked. It was still very good. I also thought about putting it into cups and serving it like a pudding instead.

  • 3 Sep, 2011

    yummy flavor but does not set up. any advice?

  • 29 Jul, 2011

    I tried this recipe and though it tasted absolutely awesome the pudding part didnt set at all,inspite of refridgerating it overnight.I think the next time i might add gelatin instead of cornstarch.Has anyone else had this problem?