I am a bit of a coffee addict. I love the smell and the anticipation of the first sip in the morning. I love it hot or iced. I like my coffee how I like my men: strong and sweet. Cream and extra sugar, please. I’m on my third cup right now. No decaf, thanks. Buzzzzzzzzzz!
I will admit that I started drooling when I came across a recipe for Coffee Cream Pie in the Martha Stewart’s New Pies & Tarts cookbook I checked out from the library. I immediately made a list of ingredients I needed and then put it aside because it sounded complicated. Hey, I’m just being honest. I like Martha, but sometimes she just makes things harder than they need to be. (Yeah, that’s what I said.)
I made some adjustments to her recipe, simplified things a bit, and my pie came out perfectly. I noticed that people left comments on her recipe post about the cream filling not setting correctly. I had no problem whatsoever. Please refer to my cream pie tutorial for tips on how to achieve perfect results.
Chocolate Cookie Crust
26 chocolate wafers
5 tbs. butter, melted
3 tbs. sugar
Preheat oven to 350°. Use a food processor or a Ziploc bag and a rolling pin to make cookie crumbs. Pour crumbs into a medium bowl and add butter, sugar, and salt. Stir until well combined. Press mixture firmly into a 9-inch pie plate. You can used a flat-bottomed measuring cup to evenly press the crumbs across the bottom and up the sides of the pie plate. Bake about 10 minutes. Cool completely on a wire rack.
Coffee Cream Pie
¾ cup sugar
¼ cup cornstarch
¼ tsp salt
2½ cups milk (I used 2 cups 2% milk and ½ cup heavy cream because that’s what I had on hand)
2 tbs. instant espresso powder (I used Café Bustelo, the only instant espresso powder I found at Publix)
4 egg yolks
¼ cup Kahlua (one mini bottle will suffice)
1 tsp. vanilla
4 tbs. butter
Whisk sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and espresso powder. Cook over medium-high heat until thick and bubbling, whisking constantly for about 5-7 minutes. You will know it’s done when big bubbles form and the whisk leaves a nice trail along the bottom of the pan. Do not overcook!
Whisk egg yolks in a medium bowl and slowly whisk in milk mixture in a steady stream until incorporated. Return mixture to saucepan and cook over medium heat until just boiling, whisking constantly, about 2 minutes.
Remove from heat. Add vanilla and Kahlua. Stir in butter 1 tbs. at a time, whisking until melted. Let cool, whisking occasionally, about 10 minutes. Pour custard into cooled cookie crust. Press plastic wrap on surface of custard (to avoid the dreaded pudding skin) and refrigerate until firm, about 4 hours. Prepare whipped cream right before serving.
Real Whipped Cream Topping
1¼ cups heavy cream
1 tbs. powdered sugar
1 tsp. espresso powder
Whip cream, sugar, and espresso powder in a chilled bowl until stiff peaks form. Spread over top of chilled pie. You can crush regular or dark-chocolate-covered espresso beans to add as a garnish atop the whipped cream but only if you are serving/eating the pie immediately. The beans get mushy in the cream overnight and take on an unpleasant texture.
Now for some pretty pictures.