Coffee Cream Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">200g graham crackers (or digestive biscuits)</li><li class="ingredients-single-item">80g unsalted butter, melted</li><li class="ingredients-single-item">30g granulated sugar</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the coffee custard filling:</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">45g cornstarch</li><li class="ingredients-single-item">600ml whole milk</li><li class="ingredients-single-item">3 tbsp instant espresso powder (or 60ml strong brewed espresso)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">60g unsalted butter, at room temperature</li><li class="ingredients-single-item">For the whipped cream topping:</li><li class="ingredients-single-item">300ml heavy cream, cold</li><li class="ingredients-single-item">30g powdered sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For garnish:</li><li class="ingredients-single-item">2 tsp cocoa powder</li><li class="ingredients-single-item">1 tsp finely ground coffee beans (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Whisk</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C. Begin with the crust by processing graham crackers in a food processor until they form fine crumbs. This provides a uniform texture that will hold together perfectly when pressed into your pie dish. Add the melted butter, sugar, and salt, then pulse until the mixture resembles wet sand and clumps together when pressed between your fingers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Transfer the crumb mixture to your pie dish and press firmly and evenly across the bottom and up the sides, using the bottom of a measuring cup to compact it. The more firmly you press, the less likely your crust will crumble when serving. Bake for 10-12 minutes until fragrant and lightly golden. The slight toasting enhances the nutty flavor of the crackers. Cool completely on a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>For the coffee custard filling, whisk the egg yolks, sugar, and cornstarch in a medium bowl until pale and thickened. This process, called blanching, helps prevent the eggs from curdling when introduced to heat. In a medium saucepan, heat the milk until steaming but not boiling. If using instant espresso powder, whisk it into the hot milk until completely dissolved.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Temper the egg mixture by slowly adding about 120ml of the hot milk while whisking constantly. This gradually raises the temperature of the eggs without scrambling them. Pour the tempered egg mixture back into the saucepan with the remaining milk, whisking continuously. If using brewed espresso instead of powder, add it now.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Cook the custard over medium heat, whisking constantly (do not leave unattended), until it thickens and begins to bubble, about a point when it coats the back of a spoon and a finger drawn through leaves a clear path (about 5-7 minutes). The mixture should reach a pudding-like consistency. Remove from heat and whisk in the vanilla extract and butter pieces until completely melted and incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the hot custard through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg, ensuring your filling will be perfectly smooth. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. This direct contact eliminates air exposure which causes the skin. Allow to cool to room temperature, then refrigerate for at least 2 hours or until completely chilled and set.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>When the custard is thoroughly chilled, prepare the whipped cream topping. In a stand mixer fitted with the whisk attachment (or using a hand mixer), whip the cold heavy cream with powdered sugar and vanilla extract until medium-firm peaks form. You want the cream stiff enough to hold its shape but still smooth and creamy, not grainy or butter-like.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Retrieve your chilled coffee custard and whisk it briefly to loosen the texture if it has become very firm. Spoon the custard into the cooled pie crust, smoothing the top with an offset spatula. Gently dollop the whipped cream over the custard layer, creating decorative swirls and peaks with your spatula.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the finishing touch, dust the top with cocoa powder using a fine-mesh sieve or tea strainer for even distribution. If desired, sprinkle with a fine dusting of ground coffee beans for additional flavor and visual appeal. The contrast between the dark cocoa and white cream creates a beautiful presentation that hints at the coffee flavor within.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Refrigerate the completed pie for at least 1 hour before serving to allow all the flavors to meld together and ensure clean slices. The pie can be made up to 24 hours in advance, making it perfect for entertaining. When ready to serve, use a sharp knife dipped in hot water and wiped clean between cuts for the neatest presentation. Store any leftovers covered in the refrigerator for up to 3 days.</li></ol>