Coffee & Cream Pie

 

This holiday season has been one of the most low-key holiday seasons that my husband and I have ever had. The normal hustle and bustle of traveling from one family members house to another has been replaced with a more relaxed, covid-conscious style of celebrating. This simple pie came about during this year’s Thanksgiving break. We were in the mood for some dessert, but neither of us wanted to spend hours in the kitchen for a dessert for just the two of us. Enter this easy pie recipe. This barely lasted a day in my house!

Coffee & Cream Pie

Ingredients

• ½ cup sweetened condensed milk (for the filling)

• ¼ cup whole milk

• 5 egg yolks

• ½ cup unsalted butter (softened)

• ½ cup granulated sugar

• 1 ½ tbsp espresso powder

• 3 tbsp cornstarch

• 1 deep dish pie crust

• 1 cup heavy whipping cream

• 3 tbsp sweetened condensed milk (for whipped topping)

Preparation

1. Blind bake the pie crust according to package directions and set aside. 

2. Heat the milk, condensed milk, sugar, and egg yolks into a saucepan over medium heat until the sugar is dissolved. 

3. Slowly whisk in the espresso powder, stirring continuously to prevent clumping. 

4. Sift in the cornstarch and stir to avoid clumping. Once the mixture has thickened slightly, remove from heat. 

5. Allow the mixture to cool for 10-15 minutes, then beat in the softened butter until well combined. 

6. Pour the mixture into the pie crust and refrigerate for an hour or until set. 

7. For the whipped cream topping, beat the heavy whipping cream on high speed until it forms stiff peaks. Gently fold in the 3 tbsp of sweetened condensed milk until well combined. 

8. Once the pie has set, add the whipped cream on top.