Coffee Cream Pie - Master Cookbook Recipe # 449

Name: Coffee Cream Pie - Master Cookbook Recipe # 449
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Cuisine: Southern
Ingredients: 2/3 cup granulated sugar; 5 tbsp. cornstarch; 1/4 tsp. salt; 1 cup evaporated milk; 1 cup strong black coffee (room temperature); 1 large egg; 2 tsp. vanilla extract; 2 tbsp. salted butter; 1 (9-inch) pre-baked pie shell or Graham Cracker Crust

This Coffee Cream Pie is a sophisticated twist on the classic Southern cream pie, perfect for those who love a deep, roasted flavor. Using strong black coffee in the custard creates a rich, mocha-like experience that is beautifully balanced by a cloud of whipped cream. Whether you choose a traditional pastry crust or a crunchy graham cracker base, this pie is a smooth and decadent treat for any coffee lover.

This is recipe #449 in Tammy’s Master Cookbook.

Prep time: 10 minCook time: 10 minTotal time: 20 min

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Ingredients

2/3 cup granulated sugar
5 tbsp. cornstarch
1/4 tsp. salt
1 cup evaporated milk
1 cup strong black coffee (room temperature)
1 large egg
2 tsp. vanilla extract
2 tbsp. salted butter
1 (9-inch) pre-baked pie shell or Graham Cracker Crust

Instructions

In a microwaveable glass bowl, combine the granulated sugar, cornstarch, and salt. Whisk them together thoroughly.
Add the room-temperature coffee and evaporated milk, whisking until well combined.
Add the egg and whisk VERY WELL, ensuring you incorporate all the cornstarch from the bottom of the bowl.
Microwave on high for 3 minutes (or 2 minutes if your microwave is over 1100 watts).
Remove the bowl and whip the mixture well, scraping the bottom and sides until smooth.
Return to the microwave and cook at 2-minute intervals, whisking until smooth between each session, until the pudding is thick and creamy.
Once thickened, remove from the microwave and whisk in the vanilla extract and salted butter until the butter is completely melted.
Pour the hot mixture into your prepared pie shell or graham cracker crust.
Allow the pie to cool completely at room temperature before slicing. Serve with a generous dollop of whipped cream.

Notes

Tammy's Tips: For an even richer version, you can use a graham cracker crust and swap the whole egg for three large egg yolks, while decreasing the cornstarch to 4 tablespoons. If you go this route, be sure to refrigerate the pie overnight to let it set perfectly. The key to a smooth filling is that vigorous whisking between microwave intervals,it keeps the custard velvety and prevents any lumps from forming.