People who know me can attest to the fact that I am more likely to be computing with ∏ than creating a pie. Recently, however, I was inspired to try my hand at the latter. Here is my take on a coffee cream pie — including a homemade chocolate coffee crust, and whipped cream topping. Enjoy!
• 2/3 cup sugar
• 1/2 cup flour
• 1/2 teaspoon salt
• 1 & 1/2 cup milk
• 1/2 cup coffee — dark roast will give the most flavor, I used Italian roast
• 3 egg yolks, beaten
• 2 tablespoons butter sliced into thin pats
• 1 teaspoons vanilla extract
• 1/4 cup Kahlua (optional)
• dark chocolate coffee pie crust* (You can make your crust in advance – the recipe is given below — or use a purchased crust)
• whipped cream** (See recipe below)
• dark chocolate flakes for garnish
1.) Whisk sugar, salt, and flour until well blended.
2.) Pour mixture into a double boiler and slowly stir in the milk and coffee. Cook for approximately 10 minutes, stirring constantly.
3.) Remove from heat and stir in the egg yolks. Return to heat and stir for another 3 minutes.
4.) Remove from heat and add vanilla and Kahlua (if using). Slowly add butter, pat by pat, stirring continuously until smooth custard is formed.
5.) Allow the filling to cool for at least 30 minutes, then spoon it into the crust.
6.) Prepare whipped cream and spread it on top of your pie. Garnish with dark chocolate shavings.
*Dark chocolate coffee pie crust:
This pie crust has a decidedly dark chocolate flavor. If you prefer a sweeter crust, add an additional 1/2 cup of sugar to the recipe.
For one nine-inch pie crust, combine and whisk 2 cups of flour, 1/2 teaspoon of salt, 3 tablespoons unsweetened dark cocoa powder, and 3 tablespoons of sugar. Using your mixer’s pastry attachment slowly add in 6 ounces of thinly sliced unsalted butter until the mixture resembles a coarse meal. Add 1/3 cup of chilled brewed coffee, one tablespoon at a time, hand mixing after each addition. If needed, add an additional tablespoon(s) of coffee until the mixture resembles play-dough. Roll the dough into a disc shape and refrigerate until you are ready to use it — at least one hour.
Blind bake your crust: preheat the oven to 375°F. If your dough was refrigerated, let it rest at room temperature for at least 10 minutes before rolling it out. If too cold it may be unyielding and possibly crack. Roll out your dough and fit it to your pie plate. Cover the rolled out crust with parchment paper. Take another pie pan of equal size and grease the bottom of it. Press it on top of the parchment paper (on the first pan). Chill the pans for around 30 minutes then place the pans upside down on a cookie sheet in your preheated oven. Bake for 20 minutes. Take the crust out of the oven and turn it over, removing the outer pan. Make small fork holes in the bottom of the crust and return it, uncovered, to the oven allowing it to cook for an additional 15 minutes. Completely cool the crust before using.
Combine 1 cup heavy cream, 2 tablespoons confectioners’ sugar, 1/2 teaspoon vanilla extract, and (optionally 1 tablespoon brewed espresso) in your mixer. Whisk until desired consistency is achieved adding additional sugar if needed.
This recipe is based on trial and error plus a combination of many traditional coffee cream pies and pie crust recipes.