This recipe is an absolute favourite of mine, and a must-have at my family Thanksgiving dinner. Coffee pie is not exactly a Thanksgiving standard, but we don’t tend to make it any other time of the year. It is definitely the season for pie. I should mention that my husband doesn’t refer to this as pie, per se, but since there is pie crust involved, I beg to differ.
Amongst my family this dessert was quickly known to be mine. Everyone is welcome to it, but they know that I will make some sort of quiet fit if I don’t have at least 2-3 slices to myself. In some cases, while everyone’s opted for pumpkin or something else (my mom tends to make 3-4 desserts in total), I’ve managed to claim an entire one of these to myself. I never feel shame when it’s been in the name of coffee pie.
I need to also mention that this recipe was brought into our family thanks for my grandma. I thank her for this, and for so many other of our family traditions.
It’s overdue that I add this recipe to the blog. I strongly urge one and all to give it a try, and I dare you to have only one slice.
I’ve included a pie crust recipe, which is not my family’s, though I’m quite happy to say it was easy to make, easy to roll out, and had a nice flakey texture.
PIE CRUST (TO BAKE WITHOUT FILLING)
•1/2 cup ice cold water
•1 teaspoon apple cider vinegar
•1 3/4 cups all-purpose flour
•2 tablespoons cornstarch
•1 teaspoon salt
•2 tablespoons granulated sugar
•12 tablespoons unsalted butter, very cold and cut into cubes
Combine water and apple cider vinegar; place in the freezer until needed.
In a large bowl, combine the flour, cornstarch, salt and sugar; whisk well to combine. Add the cold butter cubes and toss them in the flour. Using a pastry cutter, cut the flour and butter together until the pieces of butter are the size of peas. Slowly add in the cold water and cut it into the mixture until there are just a few bits of loose flour left. If the dough is too dry and doesn’t hold together when pinched, add in cold water, one teaspoon at a time.
Gather the dough together and carefully pour it onto a lightly floured surface. Gently knead the dough into a shaggy ball, about 4-5 kneads should do it. Scrape up the dough and form it into a disk. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
*I left mine over night.
Remove the dough from the fridge 10 minutes before rolling. Lightly flour your work surface and rolling pin. Starting from the middle of the dough, firmly roll away from you. Rotate the dough and continue rolling until you’ve created a thin disc that will fit over your pie plate, with excess to trim. Crimp the edges, cover in plastic wrap and refrigerate for 1 hour before baking.
Turn your oven to 350 degrees C. Cover the middle of your pie crust with aluminum foil (forming a bowl with the foil) and fill with pie weights. If you don’t have any you can do what I did, fill the aluminum bowl with about an inch of white granulated sugar, this will keep the pie crust from rising and bubbling in the oven. You can always use your toasted sugar in a recipe later on. Bake the crust for 60-70 minutes or until golden brown. Cool slightly before adding the filling.
The coffee filling can be made while crust is in the oven.
COFFEE CREAM FILLING
•1/4 cup flour
•1/8 teaspoon salt
•2/3 cup sugar
•1 cup strong brewed coffee
•1 cup milk
•2 egg yolks, beaten
•2 tablespoons butter
In a medium pot, combine flour, salt and sugar. Add coffee and milk. Cook, stirring constantly until thickened. Slowly stir mixture into the egg yolks, whisking constantly to not cook the eggs. Once combined, add the egg mixture to the pot, slowly and stirring constantly. Continue over the stove for 2 minutes longer. Remove from the stove and add the butter. Stir to combine. If your pie crust isn’t ready to be filled, place parchment paper on the surface of the pie filling so that a thick skin does not form. When ready, add filling to your crust and refrigerate overnight.
*The pie will be messy to cut if you do not let it sit in the fridge long enough.