Coffee Cream Pie

Coffee Cream Pie

from marthastewart.com

Ingredients

  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 1/2 cups milk
  • 2 tablespoons plus 1 teaspoon instant espresso powder, such as Medaglia D'Oro
  • 4 large egg yolks
  • 1/4 cup coffee liqueur, preferably Kahlua
  • 1 teaspoon pure vanilla extract
  • 4 tablespoons unsalted butter, cut into tablespoons and softened
  • Chocolate Wafer Crust
  • 1/3 cup dark chocolate-covered espresso beans or chocolate curls
  • 2 1/2 cups cold heavy cream
  • 2 tablespoons confectioners' sugar

Directions

  1. 1

    Whisk together granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and 2 tablespoons espresso powder, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).

  2. 2

    Whisk egg yolks in a medium bowl until combined. Whisk in milk mixture in a slow, steady stream until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, just until it returns to a boil, 1 to 2 minutes.

  3. 3

    Strain through a fine sieve into a large bowl, and stir in coffee liqueur and vanilla. Add butter, 1 tablespoon at a time, whisking until each piece melts before adding the next one. Let custard cool, whisking occasionally, about 10 minutes.

  4. 4

    Pour custard into baked and cooled crust. Press plastic wrap directly on surface of custard. Refrigerate until filling is firm, 4 hours (or wrapped tightly with plastic, up to 1 day).

  5. 5

    With the flat side of a chef's knife, crush espresso beans, 1 at a time. Reserve 1 tablespoon large pieces for garnish.

  6. 6

    In a chilled bowl, beat cream, confectioners' sugar, and remaining 1 teaspoon espresso powder until stiff peaks form. Fold small espresso-bean pieces into whipped cream mixture, and spread over pie. Sprinkle with reserved espresso-bean pieces or chocolate curls, and serve immediately.