Coffee Cream Pie
Indulge in the rich, velvety flavors of a Coffee Cream Pie—a luscious dessert that perfectly balances creamy custard with bold coffee notes, all nestled in a buttery graham cracker crust. This recipe features a silky coffee-infused filling made with whole milk, egg yolks, and a hint of vanilla, creating a decadently smooth texture. Topped with a cloud of lightly sweetened whipped cream and optional chocolate shavings for a touch of elegance, this pie is a showstopping treat for coffee lovers. With just 30 minutes of prep time and simple ingredients like instant coffee granules and heavy cream, this no-fuss dessert is ideal for any gathering. Refrigerate to set, slice, and let every bite deliver the indulgence of coffee-shop flavors from the comfort of your home! Perfect for family dinners, holiday tables, or any time you crave a cafe-inspired sweet treat.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 0.6667 cup Granulated sugar (for filling)
- 3 tablespoons Cornstarch
- 2 tablespoons Instant coffee granules
- 2.5 cups Whole milk
- 4 large Egg yolks
- 3 tablespoons Unsalted butter
- 2 teaspoons Vanilla extract
- 1 cup Heavy whipping cream
- 3 tablespoons Powdered sugar
- 2 tablespoons Chocolate shavings (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the texture resembles wet sand.
Press the mixture evenly into a 9-inch pie pan, ensuring the crust goes up the sides. Bake for 8-10 minutes until lightly golden. Set aside to cool completely.
In a saucepan, whisk together 2/3 cup of granulated sugar, cornstarch, and instant coffee granules.
Gradually add the milk to the saucepan while whisking to avoid lumps.
Place the saucepan over medium heat, stirring continuously until the mixture thickens and begins to bubble, about 5-7 minutes.
In a small bowl, lightly beat the egg yolks. Slowly temper the yolks by adding a few spoonfuls of the hot milk mixture, whisking constantly.
Once tempered, pour the egg mixture back into the saucepan. Cook for an additional 2 minutes, stirring constantly.
Remove the saucepan from the heat and stir in 3 tablespoons of unsalted butter and vanilla extract until smooth and glossy.
Pour the coffee custard into the cooled graham cracker crust. Smooth the top with a spatula. Allow it to cool to room temperature, then refrigerate for at least 4 hours or until set.
Before serving, beat the heavy whipping cream and powdered sugar with a mixer on high speed until stiff peaks form.
Spread or pipe the whipped cream over the chilled pie. Garnish with chocolate shavings, if desired.
Slice, serve, and enjoy your Coffee Cream Pie!
Nutrition Facts
Calories |
3938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.2 g | 311% | |
| Saturated Fat | 135.9 g | 680% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1330 mg | 443% | |
| Sodium | 1439 mg | 63% | |
| Total Carbohydrate | 379.5 g | 138% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 258.3 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 8.5 mcg | 43% | |
| Calcium | 987 mg | 76% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1947 mg | 41% | |
*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.
