Coffee Cream Pie Recipe

4 2 1
Coffee Cream Pie Recipe
Coffee Cream Pie Recipe photo by Taste of Home
Publisher Photo

Coffee Cream Pie Recipe

Read Reviews
4 2 1
Publisher Photo
I created this sweet coffee-flavored recipe as an entry for our state fair, adding the toffee topping to "dress it up". I'm glad I did— the pie won first place and is now a family holiday favorite!
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 2/3 cup sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups milk
  • 3 tablespoons instant coffee granules, crushed
  • 3 egg yolks, lightly beaten
  • 2 tablespoons butter
  • 2 teaspoons vanilla extract
  • 1 chocolate crumb crust (9 inches)
  • TOPPING:
  • 1 teaspoon instant coffee granules
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1 Heath candy bar (1.4 ounces), crushed

Directions

In the top of a double boiler, combine the sugar, flour and salt; gradually stir in milk until smooth. Cook and stir over boiling water until thickened, about 10 minutes. Stir in coffee granules.
Gradually stir a small amount into egg yolks; return all to pan. Cook and stir for 3 minutes. Remove from the heat; add butter and vanilla. Cool for 30 minutes. Pour into crust; chill.
In a bowl, dissolve coffee granules in a small amount of cream. Add sugar, vanilla and remaining cream. Whip until stiff peaks form. Spread over filling; sprinkle with crushed candy bar. Chill. Yield: 6-8 servings.
Editor's Note: Candy bar crushes easily if frozen.
Originally published as Coffee Cream Pie in Country Woman Christmas Annual 1999, p41

Nutritional Facts

1 piece: 423 calories, 24g fat (12g saturated fat), 138mg cholesterol, 335mg sodium, 46g carbohydrate (32g sugars, 1g fiber), 6g protein.

  • 2/3 cup sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups milk
  • 3 tablespoons instant coffee granules, crushed
  • 3 egg yolks, lightly beaten
  • 2 tablespoons butter
  • 2 teaspoons vanilla extract
  • 1 chocolate crumb crust (9 inches)
  • TOPPING:
  • 1 teaspoon instant coffee granules
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1 Heath candy bar (1.4 ounces), crushed
  1. In the top of a double boiler, combine the sugar, flour and salt; gradually stir in milk until smooth. Cook and stir over boiling water until thickened, about 10 minutes. Stir in coffee granules.
  2. Gradually stir a small amount into egg yolks; return all to pan. Cook and stir for 3 minutes. Remove from the heat; add butter and vanilla. Cool for 30 minutes. Pour into crust; chill.
  3. In a bowl, dissolve coffee granules in a small amount of cream. Add sugar, vanilla and remaining cream. Whip until stiff peaks form. Spread over filling; sprinkle with crushed candy bar. Chill. Yield: 6-8 servings.
Editor's Note: Candy bar crushes easily if frozen.
Originally published as Coffee Cream Pie in Country Woman Christmas Annual 1999, p41

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCoffee Cream Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
bayoubaker1 User ID: 984842 70886
Reviewed May. 2, 2010

"I used espresso powder instead of the coffee granules. Of course, I used less powder because the powder is stronger than granules. It was delicious."

MY REVIEW
gouldleslie User ID: 936416 83834
Reviewed Feb. 20, 2009

"This recipe sounds incredible. I wonder if you could make a chocolate pudding mix - the kind that you cook - and dissolve the instant coffee into it? It sounds like a good substitute to me,,,,"

Loading Image