Butterscotch Coffee Pie
Indulge in the decadent flavors of a Butterscotch Coffee Pie, a dessert masterpiece that combines the velvety richness of homemade custard with the bold, aromatic kick of coffee. This show-stopping pie features a buttery graham cracker crust, a luscious butterscotch-infused coffee filling, and a cloud of whipped cream for a perfectly balanced sweetness. Crafted with a medley of brown sugar, heavy cream, and instant coffee granules, every bite is packed with warm, caramel-like notes and a touch of bold espresso flavor. Finished with a sprinkle of optional butterscotch chips, this pie is both indulgent and visually irresistible, making it the ultimate treat for coffee and dessert lovers alike. Ideal for special occasions or just a cozy evening at home, this easy-to-follow recipe will have everyone reaching for seconds.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter (melted)
- 2 tablespoons Brown sugar
- 2 cups Heavy cream
- 0.75 cup Dark brown sugar
- 0.25 teaspoon Salt
- 1 tablespoon Instant coffee granules
- 1 teaspoon Vanilla extract
- 4 large Egg yolks
- 3 tablespoons Cornstarch
- 1.5 cups Whole milk
- 1 cup Whipped cream (for topping)
- 0.25 cup Butterscotch chips (optional garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Mix until the crumbs are moistened.
Press the mixture evenly into a 9-inch pie pan, making sure to cover the bottom and sides to form a crust.
Bake the crust in the oven for 8-10 minutes or until lightly golden. Set aside to cool completely.
In a medium saucepan, combine the heavy cream, dark brown sugar, salt, and instant coffee granules. Cook over medium heat, whisking frequently, until the sugar dissolves and the mixture begins to simmer. Remove from heat and stir in the vanilla extract.
In a separate bowl, whisk together the egg yolks and cornstarch until smooth.
Gradually pour about 1 cup of the hot cream mixture into the egg yolk mixture, whisking constantly to temper the eggs. Then pour the tempered mixture back into the saucepan with the remaining cream.
Add the whole milk to the saucepan and return it to medium heat. Cook, whisking continuously, until the mixture thickens and starts to bubble. This should take 5-7 minutes.
Remove the saucepan from heat and let the custard mixture cool slightly before pouring it into the prepared crust.
Cover the pie with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or until completely set.
Before serving, spread or pipe the whipped cream over the top of the pie. Garnish with butterscotch chips if desired.
Slice, serve, and enjoy your Butterscotch Coffee Pie!
Nutrition Facts
Calories |
4770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 298.6 g | 383% | |
| Saturated Fat | 178.9 g | 894% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1420 mg | 473% | |
| Sodium | 2256 mg | 98% | |
| Total Carbohydrate | 430.3 g | 156% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 300.4 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 1004 mg | 77% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1674 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
