Coffee Custard Pie
Creamy coffee with a wonderful cocoa graham cracker crust. This pie is so easy to make!
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!