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Coffee Cream Pie Recipe

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4.3 from 55 reviews

  • Author: Ava
  • Total Time: 5 hours (including chilling time)
  • Yield: 8 servings

Description

This Coffee Cream Pie is a delightful and fluffy dessert combining the rich flavors of coffee and creamy custard in a smooth, velvety filling atop a crisp Oreo crust. Reminiscent of a French Silk Pie but with a bold coffee twist, it features a luscious coffee custard base mixed with stabilized whipped cream and topped with extra whipped cream and optional chocolate shavings. Perfect for Easter or any special occasion, this pie is sure to please and is best served chilled after several hours of refrigeration.

Ingredients

For the Coffee Custard:

  • 2/3 cup + 2 tablespoons granulated sugar, separated
  • 1/3 cup cornstarch
  • 2 tablespoons instant espresso powder
  • 1/4 teaspoon salt
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 4 large egg yolks

For the Crust:

  • 18-20 Oreo cookies
  • 2 tablespoons sugar
  • 3 tablespoons melted butter

For the Whipped Cream:

  • 2 1/2 cups heavy cream
  • 3 tablespoons instant vanilla pudding mix

Instructions

  1. Prepare the Coffee Custard: In a medium saucepan, whisk together 2/3 cup sugar, cornstarch, instant espresso powder, and salt until well blended. Gradually whisk in whole milk, heavy cream, and vanilla extract. Heat this mixture over low-medium heat, stirring frequently to prevent lumps and ensure even heating.
  2. Temper the Egg Yolks: While the milk mixture heats, in a small bowl, whisk the egg yolks with the remaining 2 tablespoons sugar until pale and ribbon-like. Once the milk mixture is steaming hot (not boiling), slowly drizzle about 1 cup of it into the egg yolks while whisking constantly to temper the eggs.
  3. Cook the Custard: Return the tempered egg yolk mixture into the saucepan with the remaining milk mixture. Whisk constantly over low-medium heat for 5 to 8 minutes until the custard thickens noticeably and can hold lines on whisking. Remove from heat and continue whisking for 30 seconds to 1 minute to thicken further and to prevent lumps. If lumps appear, strain the custard through a fine mesh sieve. Transfer to a heat-safe bowl and cover with plastic wrap pressed directly on the custard surface. Chill in the refrigerator for 1-2 hours until completely cold.
  4. Make the Pie Crust: Preheat oven to 350°F (177°C). In a food processor, grind Oreos and sugar into fine crumbs. Add melted butter and pulse until mixture resembles wet sand and holds together when pressed. Press the crumb mixture evenly into an 8- or 9-inch pie plate, covering the bottom and sides. Bake for 5-8 minutes until firm and dry to the touch. Allow crust to cool completely before filling.
  5. Prepare the Whipped Cream: Using a stand mixer or hand mixer with a whisk attachment, whip the heavy cream until soft peaks form. Add the instant vanilla pudding mix and continue to beat until stiff peaks form, which will stabilize the whipped cream.
  6. Combine Custard and Whipped Cream: Start by stirring about 1/4 cup of whipped cream vigorously into the chilled custard to lighten it. Then gently fold in about 3/4 of the remaining whipped cream slowly and carefully to maintain fluffiness and volume. Spread this filling evenly into the cooled pie crust.
  7. Finish the Pie: Top the pie with the remaining whipped cream, spreading smoothly. Optionally decorate with chocolate shavings or sprinkles for extra flair. Chill the pie for at least 3-4 hours or overnight to set fully before serving.

Notes

  • Cook the custard over low-medium heat and do not increase the heat to ensure proper thickening and to avoid curdling.
  • Whisk constantly after adding the egg yolks to prevent lumps or scrambling.
  • If lumps form, strain the custard through a fine mesh sieve while hot for a smooth texture.
  • The custard must be fully chilled before folding in whipped cream to achieve the correct texture and sliceability.
  • Adding instant pudding mix to the whipped cream stabilizes it, preventing it from splitting or weeping while refrigerated.
  • No altitude adjustments are necessary for elevations between approximately 3,000 to 7,000 feet.
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/coffee-cream-pie-recipe/