Coffee Custard Pie

A silky-smooth Coffee Custard Pie with a mellow coffee flavor that bridges dessert and an afternoon pick-me-up. Buttery crust, creamy custard filling, and optional whipped cream topping make this an elegant yet comforting treat.

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: Coffee custard filling, Coffee Custard Pie, Coffee custard tart, Coffee pie, Coffee pie recipe, Instant coffee pie, Old fashioned coffee pie recipe, Salted coffee custard Pie

Prep Time: 25

Cook Time: 20

Chill Time: 3

Total Time: 3 45

Servings:

Calories: 310kcal

Cost: $10

Equipment

1 9-inch pie pan (For baking the crust)
1 Heavy-bottomed saucepan (Best for even custard heating)
1 Whisk (For mixing eggs and custard base)
1 Fine-mesh strainer (Removes lumps for silky custard)
3–4 Mixing bowls (Different sizes for prep steps)

Ingredients

1 ¼ cups All-purpose flour - For crust
½ cup Cold butter - Cubed, for crust
1 tablespoon Sugar - For crust
1 Egg yolk - For crust
2–3 tablespoon Ice water - As needed, for crust
¼ teaspoon Salt - For crust
1 cup Whole milk - Custard base
1 cup Heavy cream - Custard base
½ cup Strong brewed coffee - Cooled completely
2 Large eggs - For custard
2 Egg yolks - For custard
½ cup Granulated sugar - For custard
2 tablespoon Cornstarch - Thickener for custard
1 teaspoon Vanilla extract - Flavoring
¼ teaspoon Salt - Balances sweetness
1 cup Heavy cream - For whipped topping
2 tablespoon Powdered sugar - For whipped cream
Coffee beans - Garnish

Instructions

Preheat oven to 375°F (190°C). Roll dough into a 9-inch pie pan. Prick base, line with parchment and pie weights. Bake 12–15 minutes until lightly golden. Cool completely.
In a bowl, whisk eggs, yolks, and sugar until pale. Add cornstarch and whisk smooth. Slowly whisk in cooled coffee.
In saucepan, heat milk and cream until steaming (not boiling). Slowly whisk into egg mixture to temper.
Return mixture to saucepan, cook over medium-low, whisk constantly until it coats the back of a spoon. Remove from heat; stir in vanilla and salt.
Strain custard into cooled crust. Cover with plastic wrap touching surface. Refrigerate 4 hours or overnight.
Whip cream with powdered sugar to soft peaks. Spread or pipe on pie and garnish with coffee beans.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition