Coffee Walnut Pie
Indulge in the rich, aromatic flavors of this Coffee Walnut Pie, a dessert that perfectly balances the bold essence of coffee with the natural sweetness and crunch of toasted walnuts. Featuring a buttery homemade crust as its base, this pie is filled with a luscious coffee cream enriched with brown sugar and a hint of vanilla for warmth. The rustic walnut-studded filling is thickened to perfection, creating a decadently smooth texture with bursts of crunch in every bite. Finished with optional whipped cream and coffee bean garnishes, this show-stopping pie effortlessly combines crispy, creamy, and nutty layers. Perfect for coffee lovers and cozy gatherings, this dessert promises to be the highlight of any table.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 115 grams Unsalted butter, cold and cubed
- 2 tablespoons Granulated sugar
- 4 tablespoons Cold water
- 240 milliliters Heavy cream
- 2 teaspoons Instant coffee granules
- 100 grams Brown sugar
- 2 tablespoons Cornstarch
- 2 Eggs, large
- 1 teaspoon Vanilla extract
- 150 grams Walnut halves
- Whipped cream (optional, for garnish)
- Coffee beans (optional, for garnish)
Instructions
Preheat your oven to 180°C (350°F).
In a large mixing bowl, combine the all-purpose flour and granulated sugar. Add the cold, cubed unsalted butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
Add the cold water a tablespoon at a time, mixing gently until the dough comes together. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 20 minutes.
Roll the chilled dough out on a floured surface to fit a 9-inch pie dish. Gently press the dough into the dish and trim any excess around the edges. Prick the base with a fork, line with parchment paper, and fill with pie weights or dried beans.
Bake the crust for 15 minutes, then remove the weights and parchment paper and bake for another 5 minutes until light golden. Set aside to cool.
In a medium saucepan, combine the heavy cream, instant coffee granules, and brown sugar. Heat over medium heat, stirring until the coffee granules dissolve and the sugar dissolves completely.
In a small bowl, whisk together the cornstarch and a splash of water to create a slurry. Gradually add the slurry to the saucepan, stirring constantly, and cook until the mixture thickens, about 2-3 minutes.
Remove the saucepan from the heat and let the mixture cool for 5 minutes. Whisk in the eggs and vanilla extract until fully incorporated.
Stir in the walnut halves, reserving a few for decoration if desired.
Pour the filling into the prepared crust and spread evenly.
Bake the pie for 25 minutes, or until the filling is set and slightly golden on top. Remove from the oven and let it cool to room temperature before slicing.
Optionally, garnish with whipped cream, walnut halves, or a few coffee beans for decoration before serving.
Nutrition Facts
Calories |
516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 34 mg | 1% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 16.9 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 173 mg | 4% | |
*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.
