Coffee Custard Pie with Chocolate Pastry Crust ☕🥧
Coffee Custard Pie with Chocolate Pastry Crust ☕🥧
Prep Time: 30 minutes | Cooking Time: 25 minutes | Total Time: 5 hours (including chilling time) | Kcal: 300 kcal per serving | Servings: 8 servings
_____Ingredients:_____
For the Chocolate Pastry Crust:
1 and 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cubed
3-4 tablespoons ice water
For the Coffee Custard Filling:
1 and 1/2 cups whole milk
1/2 cup heavy cream
1/2 cup brewed coffee, cooled
1/2 cup granulated sugar
1/4 cup cornstarch
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
For Garnish (optional):
Whipped cream
Chocolate shavings
Coffee beans
_____Directions:_____
Prepare the Chocolate Pastry Crust:
In a food processor, combine the flour, cocoa powder, sugar, and salt. Pulse briefly to mix.
Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, pulsing until the dough just begins to come together.
Turn the dough out onto a lightly floured surface and knead gently until it forms a smooth ball. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the pie dish, trim any excess, and crimp the edges. Prick the bottom of the crust with a fork and line with parchment paper. Fill with pie weights or dried beans.
Bake the crust for 15 minutes. Remove the parchment paper and weights, then bake for an additional 8-10 minutes, or until the crust is set. Allow to cool completely.
Prepare the Coffee Custard Filling:
In a saucepan, combine the whole milk, heavy cream, brewed coffee, and half of the sugar. Heat over medium heat until steaming, but not boiling.
In a separate bowl, whisk together the remaining sugar, cornstarch, and egg yolks until smooth.
Gradually whisk the hot milk mixture into the egg mixture. Return the mixture to the saucepan.
Cook over medium heat, whisking constantly, until the custard thickens and bubbles start to appear, about 5-7 minutes.
Remove from heat and whisk in the butter and vanilla extract until smooth.
Pour the custard into the cooled chocolate pastry crust and smooth the top with a spatula. Cover 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 set.
Serve and Garnish:
Before serving, garnish the pie with whipped cream, chocolate shavings, and coffee beans if desired.
Slice and serve chilled. Enjoy!
