Espresso Custard Pie – Smooth Layers & Buttery Crust
A rich, velvety custard pie infused with espresso and vanilla, baked into a flaky pie crust and served chilled with whipped cream or chocolate shavings.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 4 hours (includes chilling)
- Yield: 8 slices 1x
Ingredients
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1 (9-inch) pie crust (homemade or store-bought)
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1 cup whole milk
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1 cup heavy cream
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½ cup strong brewed espresso or coffee
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3 large eggs
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2 large egg yolks
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½ cup granulated sugar
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1 tsp vanilla extract
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Pinch of salt
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Optional toppings: whipped cream, cocoa powder, chocolate shavings
Instructions
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Preheat oven to 375°F. Blind bake pie crust for 20–25 minutes until lightly golden. Cool.
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In a saucepan, heat milk, cream, and espresso until warm but not boiling.
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In a bowl, whisk eggs, yolks, sugar, vanilla, and salt.
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Slowly pour warm milk into egg mixture while whisking.
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Strain custard through a fine sieve into a clean bowl.
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Lower oven to 325°F. Pour custard into cooled crust.
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Bake 35–40 minutes until edges are set and center jiggles slightly.
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Cool 1 hour, then chill at least 3–4 hours or overnight.
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Garnish and serve chilled.
Notes
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Use real espresso for best flavor.
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Don’t overbake — jiggle test is key.
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Store covered in fridge for up to 4 days.