Chocolate Coffee Pie

Chocolate crust, coffee custard, and a chocolate glaze make this pie a perfect blend of flavor and texture.

Course Dessert

Cuisine American

Keyword Chocolate, Coffee, Custard, Ganache, Pie

Prep Time 45

Cook Time 1

Chill Time 4

Total Time 5 45

Servings 8 servings

Calories 527kcal

Author Colleen

Add flour, cocoa powder, sugar, and salt to a food processor. Pulse to combine.
Scatter cold chunks of butter over the dry ingredients. Pulse until the butter is no smaller than pea or bean sized chunks.
With the processor on low, drizzle in the vodka and water 1 tablespoon at a time until the mixture still looks dry, but clumps together when squeezed. Scrape the bowl down as necessary.
Dump the pie dough onto a large piece of cling wrap. Using the cling wrap, press the dough together and form a flat disc. Wrap and chill for 1 hour.
Once chilled, roll the pie crust into a 12 inch circle on a lightly floured surface. Remember to move the crust every now and then to prevent it from sticking.
Transfer the dough into a pie plate. Gently press into the corners of the pan. Trim the excess, leaving about a half inch of overhang. Gently fold the extra underneath the crust and crimp to make a pretty edge.
Cover and chill in the fridge for 40 minutes. Transfer to the freezer and chill for an additional 20 minutes. Begin preheating the oven to 375°F.
Once the pie is firm, prick with a fork several times. Press two sheets of foil over the pie crust, making sure to cover the edges. Fill with pie weights. Bake for 25 minutes. Remove the weights and foil carefully. Bake for an additional 12 minutes.
Allow the pie crust to cool while you begin the custard.

Whisk the egg and yolks in a heatproof bowl and set aside.
In a saucepan, whisk together the milk, sugar, flour, cocoa powder, espresso powder, and salt until combined. Place over medium- low heat. Heat, stirring regularly, until bubbles just begin to form around the edge of the pan and the mixture is hot.
Temper the eggs by ladling a spoonful of the hot milk mixture into the bowl. Stir constantly. Continue whisking as you add all of the milk mixture one ladle at a time. Once combined, return the mixture to the saucepan.
Place the pan over medium- low heat and heat until thick and bubbles begin to slowly burst to the surface. Stir constantly with a silicone whisk.
Remove from the heat and add the butter and vanilla. Stir until combined and the butter is completely melted. Strain the custard into a clean bowl. Immediately press cling wrap onto the surface to prevent a film.
Let the custard cool to room temperature for 30 minutes, before placing in the fridge to chill for about an hour. Then fill the pie crust with the custard. Press cling wrap onto the surface of the custard again and chill for an hour.

Once the pie is chilled, you can begin making the glaze. Place the chopped chocolate in a heat proof bowl. Microwave for 30 seconds on 50% power and set aside.
Heat the cream until hot, but not boiling, then mix in the espresso powder. Pour the mixture over the warm chocolate and stir until smooth and combined. If any lumps persist, microwave in 5- 10 second intervals, being careful not to over heat the mixture.
Add the unsalted butter and corn syrup to the glaze and stir to combine. An optional, but recommended, step is to use an immersion blender to emulsify the glaze for a perfectly smooth finish.
Pour the glaze onto the chilled pie in an even layer. You will NOT use all of the glaze. Aim for a thin, even layer that just covers the custard. If necessary, pick up the pie and gently tilt to spread the glaze, or use a small offset spatula. Chill for 5 minutes to set the chocolate, then serve.

If you chill the glazed pie for more than 30 minutes before serving, the chocolate will become quite hard. It's still delicious, just hard to cut.