Cafe Au Lait Pie
Indulge in the rich and creamy decadence of Cafe Au Lait Pie, a dessert that perfectly captures the comforting essence of your favorite coffeehouse beverage. Featuring a buttery graham cracker crust as its base, this pie is filled with a luscious coffee-infused custard made with whole milk, espresso powder, and a hint of vanilla for a beautifully balanced flavor profile. Topped with soft, pillowy clouds of freshly whipped cream and a delicate dusting of cocoa powder, this no-fuss dessert is as elegant as it is satisfying. Perfect for coffee lovers, the recipe comes together with minimal effort and promises a show-stopping addition to any table. Serve chilled for a refreshing treat that blends bold coffee notes with creamy sweetness in every bite. Ideal for special occasions or after-dinner indulgence, Cafe Au Lait Pie is the caffeinated dessert you didn’t know you needed in your life.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 1 tablespoon espresso powder
- 2 cups whole milk
- 0.75 cup granulated sugar
- 3 tablespoons cornstarch
- 2 teaspoons instant coffee granules
- 4 pieces large egg yolks
- 2 tablespoons unsalted butter, cut into pieces
- 1 teaspoon pure vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon unsweetened cocoa powder (optional, for garnish)
Instructions
Preheat the oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, granulated sugar (2 tablespoons), and melted butter (6 tablespoons). Mix until the crumbs are evenly coated and the mixture holds together when pressed.
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and let cool completely.
In a medium saucepan, whisk together the espresso powder, whole milk, granulated sugar (3/4 cup), cornstarch, and instant coffee granules until smooth. Cook over medium heat, whisking frequently, until the mixture begins to thicken and bubble, about 5-7 minutes.
In a small bowl, whisk the egg yolks (4 pieces). Slowly whisk about 1/2 cup of the hot milk mixture into the yolks to temper them, then gradually whisk the yolk mixture back into the saucepan.
Cook the mixture for an additional 2-3 minutes, stirring constantly, until thickened and creamy. Remove from heat and whisk in the butter (2 tablespoons) and vanilla extract (1 teaspoon) until smooth.
Pour the coffee custard filling into the prepared crust. Spread it evenly with a spatula. Allow the pie to cool to room temperature, then refrigerate for at least 4 hours or until set.
Just before serving, whip the heavy whipping cream with powdered sugar (2 tablespoons) using an electric mixer until soft peaks form.
Spread or pipe the whipped cream over the set pie. Garnish with a light dusting of unsweetened cocoa powder, if desired.
Slice and serve chilled. Enjoy your Cafe Au Lait Pie!
Nutrition Facts
Calories |
3762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.3 g | 288% | |
| Saturated Fat | 126.6 g | 633% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1283 mg | 428% | |
| Sodium | 1388 mg | 60% | |
| Total Carbohydrate | 381.8 g | 139% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 257.7 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 812 mg | 62% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1333 mg | 28% | |
*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.
