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Coffee Cream Pie

 Coffee Cream Pie
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!
6-8 ServingsPrep: 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 McCormick® Pure 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 McCormick® Pure 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

2 of 2

Coffee Cream Pie (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 piece) equals 423 calories, 24 g fat (12 g saturated fat), 138 mg cholesterol, 335 mg sodium, 46 g carbohydrate, 1 g fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.