Coffee Cream Pie Recipe — Silky Espresso Filling

The first forkful melts like late-night coffee and cream — rich, silky, and just a little bitter. Coffee Cream Pie balances a crisp chocolate crust with a glossy espresso custard and cloud-like whipped cream. I developed this version over years in pastry kitchens and refined it at home; after testing the filling 10 times, the texture is reliably creamy and sliceable. This recipe is worth the chill time because the layers set into clean slices that hold up on a plate. If you love custard pies, try our baked pistachio custard pie for a nutty twist. Read on for exact measurements, timing, and pro tips so your pie looks and tastes like it came from a bakery.

Why This Recipe Works

• The custard uses both cornstarch and a small amount of gelatin for a spoonable yet sliceable set without a gummy texture.
• Dissolving instant espresso first ensures even coffee flavor and no grainy pockets.
• A chocolate cookie crust adds structure and a bitter-sweet counterpoint to the custard’s sweetness.
• Chilling the pie fully overnight lets flavors meld and the filling firm up for clean slices.
• Tempering the hot milk into the egg yolks prevents curdling and yields a silky pastry cream.

Ingredients Breakdown

• Chocolate cookie crumbs (200 g / about 2 cups): Provide crunch and chocolate flavor. Using a sturdy cookie (such as chocolate wafers) yields a firmer crust than graham crackers.
• Unsalted butter, melted (85 g / 6 tbsp): Binds crumbs and adds richness. Use unsalted so you control salt levels.
• Granulated sugar (100 g / 1/2 cup for custard + 25 g / 2 tbsp for crust): Sweetens the custard and slightly sweetens the crust. Adjust slightly to taste.
• Egg yolks, large (4): Thicken the custard and add silkiness and color. Do not substitute whole eggs — the texture will be thinner.
• Cornstarch (40 g / 5 tbsp): Stabilizes and thickens the custard; it keeps the filling glossy.
• Whole milk (500 ml / 2 cups) + heavy cream (120 ml / 1/2 cup): Milk thins the custard; cream adds richness and fat for a smooth mouthfeel. Do not use low-fat milk.
• Instant espresso powder (2 tbsp / 10 g) dissolved in 60 ml (1/4 cup) hot water: Gives concentrated coffee flavor without extra liquid. If using brewed espresso, use 60 ml (1/4 cup) strong espresso instead and omit the hot water.
• Gelatin (2 tsp / about 6 g) bloomed in 30 ml (2 tbsp) cold water: Optional but recommended for clean slices, especially if serving warm or in high humidity.
• Unsalted butter (30 g / 2 tbsp) added to custard at finish: Adds sheen and mouthfeel.
• Vanilla extract (1 tsp): Rounds flavors.
• Heavy cream (360 ml / 1 1/2 cups) + powdered sugar (30 g / 2 tbsp) for whipped topping: Whips to a stable cloud to crown the pie.
• Chocolate shavings or cocoa powder for garnish: Adds aroma and visual contrast.

Substitutions and notes:

• Dairy-free version: Replace milk and cream with full-fat canned coconut milk. The custard will be slightly coconut-forward. Add 1 tsp xanthan gum if you omit gelatin to mimic thickness.
• If using Morton’s kosher salt instead of Diamond Crystal, reduce by half — it’s denser and saltier by volume.
• Do not substitute flour for cornstarch; it will give a pasty texture.

Essential Equipment

• 9-inch (23 cm) tart pan or pie pan with removable bottom — a 9-inch pan ensures the filling volume fits without overflow.
• Food processor or rolling pin and zip-top bag to crush cookies.
• Medium saucepan (heavy-bottomed) for the custard to prevent scorching.
• Heatproof bowl for tempering and cooling the custard.
• Whisk and rubber spatula for smooth mixing and scraping.
• Digital thermometer (optional) to check custard temperature; 82–85°C (180–185°F) during cooking is ideal.
• Fine-mesh sieve to strain the custard for a silky finish.
• Stand mixer or hand mixer for whipping cream. If you don’t have one, a chilled metal bowl and whisk work with elbow power.

If you don’t have a tart pan with removable bottom, line a regular 9-inch pie pan with parchment for easier removal.

Step-by-Step Instructions

Makes 10 slices. Prep time: 30 minutes; Cook time: 15 minutes; Inactive time: 4 hours (chill); Total time: 4 hours 45 minutes.

Step 1: Make and bake the crust

Preheat oven to 175°C (350°F). Combine 200 g (about 2 cups) chocolate cookie crumbs, 25 g (2 tbsp) granulated sugar, and 85 g (6 tbsp) melted unsalted butter in a bowl and stir until evenly moistened. Press the mixture into a 9-inch (23 cm) tart pan, up the sides about 1.5 cm (1/2 inch), and bake for 10 minutes until set and fragrant; cool completely on a rack. Do not compress the crust too tightly — leave a little crumb structure for texture.

Step 2: Bloom the gelatin and dissolve espresso

Sprinkle 2 tsp (about 6 g) powdered gelatin over 30 ml (2 tbsp) cold water and let sit 5 minutes until spongy. In a small cup, dissolve 2 tbsp (10 g) instant espresso powder in 60 ml (1/4 cup) hot water and set aside. This concentrates the coffee flavor for the custard.

Step 3: Whisk the yolks and dry thickener

In a bowl, whisk together 4 large egg yolks, 100 g (1/2 cup) granulated sugar, 40 g (5 tbsp) cornstarch, and a pinch of salt until smooth and pale, about 30 seconds. Add 60 ml (1/4 cup) of the cold milk to loosen into a slurry. This prevents lumps when you temper with hot liquid.

Step 4: Heat the milk and cream

Combine the remaining 440 ml (1 3/4 cups) whole milk and 120 ml (1/2 cup) heavy cream in a medium saucepan. Add the dissolved espresso. Heat over medium until just below a simmer — small bubbles gather at the edges — about 5–7 minutes. The milk should be hot and aromatic.

Step 5: Temper and thicken the custard

Slowly pour about one-third of the hot milk into the yolk mixture while whisking constantly to temper, then pour the tempered yolks back into the saucepan. Return to medium heat and whisk constantly until the mixture thickens and comes to a gentle boil, about 2–3 minutes. Cook until the custard is glossy and thick enough to coat the back of a spoon. If using a thermometer, aim for 82–85°C (180–185°F).

Step 6: Finish the custard and strain

Remove from heat. Stir in the bloomed gelatin until fully dissolved, then add 30 g (2 tbsp) unsalted butter and 1 tsp vanilla. Pour the custard through a fine-mesh sieve into a clean bowl to remove any bits for a silky texture. Let cool slightly, stirring occasionally to release steam, about 10 minutes.

Step 7: Assemble and chill

Pour the custard into the cooled crust and smooth the top with a spatula. Cover with plastic wrap directly on the surface to prevent a skin, then refrigerate until fully set, at least 3–4 hours or overnight for best results. The inactive chill time lets the gelatin and starch set for clean slices.

Step 8: Whip the topping and finish

Shortly before serving, whip 360 ml (1 1/2 cups) heavy cream with 30 g (2 tbsp) powdered sugar and 1 tsp vanilla until soft peaks form, 3–4 minutes on medium-high. Do not overwhip — stop as soon as peaks hold but still look glossy. Spread or pipe the whipped cream over the pie and garnish with 30 g (about 1/4 cup) chocolate shavings or a light dusting of cocoa. Chill 20–30 minutes and serve.

Expert Tips & Pro Techniques

• Chill all bowls and beaters for the whipped cream. Cold equipment reduces whipping time and yields a more stable topping.
• Common mistake: adding hot milk too fast to yolks. Temper slowly to avoid scrambled eggs. If curdling begins, quickly pour the mixture through a sieve and whisk vigorously off heat.
• For an even silkier custard, finish by chilling the strained custard in an ice bath, stirring until it reaches room temperature, then pour into the crust.
• Make-ahead: You can bake the crust and make the custard a day ahead. Assemble the pie the day of serving for the freshest whipped topping.
• Pro technique adapted for home: dissolve espresso in hot water rather than adding brewed coffee — it gives a strong coffee note without extra liquid that would thin the custard.

Storage & Reheating

• Refrigerator: Store the pie covered with plastic wrap or in an airtight container for up to 4 days. Keep whipped cream topping fresh by storing a sheet of plastic wrap directly on the surface.
• Freezer: The filled pie can be frozen (without whipped cream) tightly wrapped in two layers of plastic and foil for up to 1 month. Thaw in the refrigerator for 8–12 hours before topping and serving. Note: whipped cream does not freeze well.
• Reheating: This pie is best served chilled. If you prefer a slightly softer filling, let slices sit at room temperature for 15–20 minutes before serving. Avoid microwaving — it breaks the custard’s texture.

Variations & Substitutions

• Chocolate Coffee Cream Pie: Add 60 g (1/2 cup) finely chopped dark chocolate to the hot milk, whisk until melted before tempering into yolks. Baking time and chill time are the same.
• Alcohol-spiked filling: Stir 2 tbsp coffee liqueur (Kahlúa) into the cooled custard before pouring into the crust; reduce the hot water used to dissolve espresso by 15 ml (1 tbsp) to balance liquids.
• Gluten-Free Crust: Use 200 g (about 2 cups) gluten-free chocolate cookie crumbs or ground toasted almonds; add 1/4 tsp xanthan gum to the crust for cohesion if crumbs are very coarse. Baking time stays 10 minutes.
• Dairy-Free Version: Replace milk and cream with canned full-fat coconut milk and coconut cream. Omit gelatin and add 1 tsp xanthan gum whisked with the dry cornstarch to help set; chilling time increases by 1–2 hours.
• Less Sweet: Reduce the custard sugar by 15–25 g (1–2 tbsp) if you prefer a less sweet pie; flavor may taste more bitter from the coffee.

Serving Suggestions & Pairings

• Serve with a small scoop of coffee or vanilla ice cream for a café-style dessert.
• Pair slices with an espresso or a milk-forward latte to echo the pie’s coffee notes; for a non-coffee option try a nutty black tea.
• Garnish with toasted hazelnuts and a drizzle of caramel for a nutty, sweet contrast — similar applications are explored in caramel apple pie bombs.
• For a brunch buffet, cut thin slices and set alongside our coffee cake muffins with cinnamon to offer a sweet and a coffee-accented pastry.

Nutrition Information

Per serving (1 slice). Serves 10.

• Serving size: 1 slice (approximate)
• Calories: 420 kcal
• Total Fat: 28 g
• Saturated Fat: 16 g
• Cholesterol: 170 mg
• Sodium: 150 mg
• Total Carbohydrates: 36 g
• Dietary Fiber: 1 g
• Sugars: 22 g
• Protein: 6 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my pie custard turn out grainy?
A: Graininess usually comes from undissolved cornstarch or grainy espresso. Strain the hot custard through a fine-mesh sieve and ensure the espresso powder is fully dissolved in hot water before adding.

Q: Can I make this without eggs?
A: Yes — for an eggless version, replace the egg yolks with an additional 40 g (about 5 tbsp) cornstarch and increase gelatin to 3 tsp (9 g), or use a vegan setting agent like agar-agar with modified technique. Expect a slightly different texture.

Q: Can I double this recipe?
A: Yes. Use a 10–12-inch pan or two 9-inch pans. Double all ingredients and watch chill time — a larger volume may need extra chilling to fully set.

Q: Can I prepare this the night before?
A: Absolutely. The pie benefits from chilling overnight. Make the crust and custard a day ahead, assemble, and top with whipped cream just before serving for the freshest look.

Q: How long does this keep in the fridge?
A: Stored covered, the pie keeps 3–4 days in the refrigerator. Whipped cream may weep after 24–48 hours; for best presentation, add whipped topping the day you serve.

Q: My custard split or curdled — what went wrong?
A: That happens if the tempered yolks are shocked with too-hot milk or the mixture heats unevenly. Temper slowly and whisk constantly. If curdling occurs, strain and blend with an immersion blender to smooth, then cool.

Q: Can I swap the cookie crust for a pastry crust?
A: Yes — a pre-baked 9-inch shortcrust would work. Bake blind until golden, then cool before adding the custard.

Conclusion

This Coffee Cream Pie is a keeper: a glossy espresso custard set in a crunchy chocolate crust and topped with pillowy whipped cream. If you want to compare a different style, see the sharper chocolate twist at Chocolate Coffee Cream Pie from Love, Cake. For another take with classic home-bakery notes, read the version at Coffee Cream Pie at A Cookie Named Desire.

Coffee Cream Pie

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• Author: anna
• Total Time: 285 minutes
• Yield: 10 slices 1x
• Diet: Vegetarian

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Description

A rich and silky coffee cream pie with a chocolate crust and whipped cream topping, perfect for coffee lovers.

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Ingredients

Scale 1x2x3x

• 200 g (about 2 cups) chocolate cookie crumbs
• 85 g (6 tbsp) unsalted butter, melted
• 100 g (1/2 cup) granulated sugar (for custard)
• 25 g (2 tbsp) granulated sugar (for crust)
• 4 large egg yolks
• 40 g (5 tbsp) cornstarch
• 500 ml (2 cups) whole milk
• 120 ml (1/2 cup) heavy cream
• 10 g (2 tbsp) instant espresso powder
• 6 g (2 tsp) gelatin bloomed in 30 ml (2 tbsp) cold water
• 30 g (2 tbsp) unsalted butter
• 1 tsp vanilla extract
• 360 ml (1 1/2 cups) heavy cream (for whipped topping)
• 30 g (2 tbsp) powdered sugar (for whipped topping)
• Chocolate shavings or cocoa powder for garnish

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Instructions

1. Preheat oven to 175°C (350°F). Mix chocolate cookie crumbs, 25 g sugar, and 85 g melted butter. Press into a 9-inch tart pan and bake for 10 minutes; let cool.
2. Bloom gelatin in cold water and dissolve espresso powder in hot water. Set aside.
3. Whisk together egg yolks, 100 g sugar, cornstarch, and a pinch of salt. Add 60 ml of cold milk to create a slurry.
4. Heat remaining milk and cream in a saucepan with dissolved espresso until just below simmer.
5. Temper the egg mixture with hot milk, then return to heat and whisk until thickened and glossy.
6. Remove from heat, add bloomed gelatin, unsalted butter, and vanilla. Strain custard through a sieve into a bowl.
7. Pour custard into cooled crust and cover with plastic wrap. Chill in the refrigerator for 3–4 hours or overnight.
8. For topping, whip 360 ml heavy cream with powdered sugar until soft peaks form. Spread over pie and garnish with chocolate shavings or cocoa before serving.

Notes

Let the pie chill overnight for the best texture. Adjust sugar according to taste for custard sweetness.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Chilling
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 22g
• Sodium: 150mg
• Fat: 28g
• Saturated Fat: 16g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 170mg