Coffee Custard Pie
Coffee Custard Pie has a delicious creamy filling that also compliments the cocoa graham cracker crust!
The Facts
Chocolate and Coffee are what we like to call a dynamic duo. They compliment each other, amplifying the flavor throughout. This Coffee Custard Pie is one of the best examples of this flavor pairing.
This pie came to be by gathering the ingredients we had on hand to quickly make a pie in a rush. It starts with a simple graham cracker crust with some cocoa powder. The only oven time needed is to set the crust prior to pouring in the filling. The filling is all done on the stovetop and is so quick!
The filling magic happens thanks to the Savory Spice Baker’s Brew Spice which has a combination of spices including coffee. We also added in a separate teaspoon of instant coffee to further enhance the coffee flavor throughout the filling. This bitterness of coffee is then sweetened by the addition of the dark brown sugar and sweetened condensed milk. We also make sure to add in just ½ teaspoon kosher salt to balance the sweetness. The end result is a creamy sweet filling fully rounded out by the coffee flavor and a touch of salt.
The rest is simple, once the filling is thickened it gets poured into the cocoa graham cracker crust. All it needs is a couple hours in the fridge to fully set. This Coffee Custard Pie is so easy and quick it’ll be your new go-to impressive dessert!
Coffee Custard Pie
Ingredients
For the Cocoa Graham Cracker Crust:
- 12 sheets Graham Crackers (182g)
- 1/3 cup Granulated Sugar (65g)
- 1/4 cup Cocoa Powder (15g)
- 7 tbsps Salted Butter - melted
For the Filling:
- 1/4 cup Corn Starch
- 2/3 cup Dark Brown Sugar
- 1/2 cup Sweetened Condensed Milk
- 1 1/2 cups Milk
- 1 tsp Instant Coffee Powder
- 2 tsps Savory Spice Baker's Brew Spice Mix
- 1/2 tsp Kosher Salt
Instructions
For the Cocoa Graham Cracker Crust:
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9in pie pan with oil.
- In a food processor, pulse the 12 sheets of Graham Crackers until they become very fine crumbles.
- In a medium bowl, combine the ground up Graham Crackers, 1/3 cup Sugar, 1/4 cup of Cocoa Powder.
- Pour the melted 7 tbsps of butter into the mixture and stir to fully coat.
- Pour the mixture into the 9in pie pan. Using the back of a spoon to press the mixture down on the bottom and against the sides. Until it is evenly across the bottom and formed on the sides.
- Bake for 12 minutes to help the crust set and then remove to cool while you prepare the filling.
For the Filling:
- In a medium saucepan add: 1/4 cup Corn Starch, 2/3 cup Dark Brown Sugar, 1/2 cup Sweetened Condensed Milk, 1 1/2 cups Milk, 1 tsp Instant Coffee, 2 tsps Savory Spice Baker's Brew Spice Mix, and 1/2 tsp of Kosher Salt.
- Over medium heat, continuously stir until all ingredients are melted together. Continue stirring, allowing the mixture to come to a boil.
- Once boiling, lower the heat to low. Continue to stir until the mixture is thick. Do not stop stirring or you risk burning it!
- Once thick, pour into the cooled Graham Cracker crust. Smoothing the top to evenly distribute the filling.
- Place in the fridge to fully set for 2 hours.
- Enjoy!