Long a harmonious pair, here coffee and pie are served together as one. Chocolate-covered espresso beans hint at the flavor of the filling below, which is spiked with both instant espresso and coffee liqueur.
Recipe information
Yield
makes one 9-inch pie
Ingredients
3
1
1
2
2
4
1
1
4
1
1
1
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Preparation
Step 1
Whisk together granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and 2 tablespoons espresso powder, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).
Step 2
Whisk egg yolks in a medium bowl until combined. Whisk in milk mixture in a slow, steady stream until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, just until it returns to a boil, 1 to 2 minutes.
Step 3
Strain through a fine sieve into a large bowl, and stir in coffee liqueur and vanilla. Add butter, 1 tablespoon at a time, whisking until each piece melts before adding the next one. Let custard cool, whisking occasionally, about 10 minutes.
Step 4
Pour custard into baked and cooled crust. Press plastic wrap directly on surface of custard. Refrigerate until filling is firm, 4 hours (or, wrapped tightly with plastic, up to 1 day).
Step 5
With a flat side of a chef’s knife, crush espresso beans, 1 at a time. Reserve 1 tablespoon larger pieces for garnish.
Step 6
In a chilled bowl, beat cream, confectioners’ sugar, and remaining 1 teaspoon espresso powder until stiff peaks form. Fold small espresso-bean pieces into whipped cream mixture, and spread over pie. Sprinkle with reserved espresso-bean pieces, and serve immediately.