epicurious3.0
Salted Coffee Custard Pie
Like a fine cappuccino, but make it pie. The big bonus here is the buttery oatmeal cookie crust—which requires zero pie weights during prebake.
👥 8 Servings👤 Shilpa Uskokovic📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●measuring cup
- ●oven
- ●bowl
📝 Preparation Steps
1
Crust
2
Place a rack in middle of oven and preheat to 350°. Butter pie dish with unsalted butter. Pulse 2 cups (180 g) old-fashioned oats, ¼ cup (31 g) all-purpose flour, ¼ cup (packed; 50 g) dark brown sugar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a food processor until oats are coarsely ground. Drizzle in 6 Tbsp. unsalted butter, melted, slightly cooled; pulse just until mixture comes together. Transfer to prepared dish; wipe out and reserve food processor. Press crust firmly and evenly across bottom and up sides of dish with a flat-bottomed measuring cup. Bake until golden and surface looks dry, 25–⏱️ 30 minutes. Transfer crust to a wire rack; reduce oven temperature to 325°.
(180 g) old-fashioned oats2 cups. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp(packed; 200 g) dark brown sugar1 cup. unsalted butter, melted, slightly cooled, plus more, room temperature, for pan6 Tbsp
3
Custard and assembly
4
Pulse 1 cup (packed; 200 g) dark brown sugar, 2 Tbsp. all-purpose flour, 2 Tbsp. instant espresso powder, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in food processor until no lumps remain, about ⏱️ 1 minute. Add 3 large eggs, ½ cup (1 stick) unsalted butter, melted, slightly cooled, and 1 Tbsp. vanilla bean paste or vanilla extract and pulse until smooth. Add 1 cup cold-brew coffee concentrate and 2 cups heavy cream and pulse until well combined.
(180 g) old-fashioned oats2 cups(packed; 200 g) dark brown sugar1 cup. all-purpose flour2 Tbsp. instant espresso powder, plus more for serving (optional)2 Tbsp. Diamond Crystal or ½ tsp. Morton kosher salt1 tsplarge eggs3cold-brew coffee concentrate (preferably Grady’s)1 cup
5
Pour custard into crust (it’s okay if crust is still warm). Bake pie until edges of filling are set and slightly puffed but center still wobbles a little when gently shaken, 40–⏱️ 50 minutes (filling will continue to set after baking). Transfer to a wire rack; let cool at least ⏱️ 3 hours, or, preferably, chill ⏱️ 12 hours.
6
Using an electric mixer, beat ½ cup mascarpone, 4 Tbsp. granulated sugar, remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ⅔ cup heavy cream, and 1 tsp. vanilla bean paste or vanilla extract in a medium bowl until soft peaks form. Spoon whipped cream mixture over pie; swirl lightly to create divots and peaks.
(180 g) old-fashioned oats2 cups(packed; 200 g) dark brown sugar1 cup. granulated sugar4 Tbsp. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp
7
Just before serving, dust with instant espresso powder if desired; sprinkle generously with flaky sea salt. Do ahead: Pie (without espresso powder and sea salt garnishes) can be made 1 day ahead. Cover loosely and keep chilled.
(180 g) old-fashioned oats2 cups(packed; 200 g) dark brown sugar1 cupFlaky sea salt
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...