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Coffee Custard Pie

  • Author: Kelli Avila
  • Prep Time: 00:20
  • Cook Time: 01:00
  • Total Time: 1 hour 20 minutes
  • Yield: 8-12 servings
  • Category: Custard
  • Method: Oven
  • Cuisine: Sweet Pie


If you love coffee, you’re going to love this!  This Coffee Custard pie has a creamy, smooth coffee filling encased within a decadent chocolate pastry crust. Garnish it with whipped cream and cocoa powder, or serve as is for a bold and delicious pie option.


For Pastry:

For Coffee Custard:

  • 11/2 cups (340 grams) milk
  • 1 cup (227 grams) heavy cream
  • ⅓ cup (70 grams) packed brown sugar sugar
  • 1 tablespoon espresso powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3 egg yolks
  • ⅓ cup (70 grams) granulated sugar
  • 2 teaspons vanilla extract


  1. Preheat oven to 375ºF and place one oven rack in the second to lowest spot and one in the middle.
  2. Prepare pastry: Roll out the pie dough to an 11″ circle and line a 9” pie plate, crimp the edges as desired. Prick the bottom of the dough all over with a fork to let steam escape during baking.Place in the freezer to firm up for 10-20 minutes.
  3. Line the pie dough with a parchment round piece of paper and then add pie weights (or dry rice or beans or lentils), making sure to push pie weights to the edges. Bake for 20 minutes on the lower rack, then remove from oven and remove the parchment and pie weights. Return to oven and bake for an additional 5-10 minutes until the pastry is fully baked through. Set aside until ready to use.
  4. Lower the heat to 325º.
  5. To make the filling: Add the milk, cream, brown sugar, espresso, and salt to a medium-sized saucepan. Heat the mixture over medium heat until small bubbles form along the edges (about 120ºF)
  6. In a separate bowl, whisk together the eggs and yolks, granulated sugar and vanilla extract. Slowly pour in 1 cup of the warmed milk while gently whisking. Strain through a fine mesh strainer back into the pot to remove any cooked egg bits, and whisk together. Strain the whole mixture one more time into a bowl to remove any air bubbles or cooked eggs.
  7. Slowly pour the hot filling into the baked, cooled crust.
  8. Place the pie onto your oven’s middle rack and bake it for 35 to 40 minutes, or until the custard has puffed about 1-½” to 2” from the edge but still wobbly in the middle. The pie should have a temperature of 170º to 180º.
  9. Remove the pie from the oven, and place it on a rack to cool. When it’s completely cool, refrigerate until you’re ready to serve.
  10. The pie can be baked up to 1 day ahead of time. Serve with whipped cream and a dusting of cocoa powder.

Keywords: coffee custard