Ingredients
Scale
- 1 pre-baked 9-inch pie crust
- 2 cups whole milk
- ½ cup heavy cream
- ¾ cup granulated sugar
- 4 large eggs
- 2 tablespoons cornstarch
- 2 shots of freshly brewed espresso (or ½ cup strong coffee)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- Optional garnish: whipped cream, cocoa powder, or chocolate shavings
Instructions
- Preheat the oven to 325°F (160°C). Place the pre-baked pie crust in a 9-inch pie dish and set aside.
- In a medium saucepan, heat the milk and heavy cream over medium heat until steaming but not boiling. Remove from heat.
- In a large mixing bowl, whisk together the eggs, sugar, and cornstarch until smooth and pale.
- Add the espresso (or strong coffee), vanilla extract, and salt to the egg mixture, whisking until well combined.
- Slowly pour in a small amount of the hot milk mixture while whisking constantly to temper the eggs. Gradually add the remaining milk mixture until fully combined.
- Strain the custard through a fine sieve into a clean bowl to ensure a silky texture.
- Pour the custard into the prepared crust, filling it nearly to the top.
- Place the pie in the oven and bake for 40–45 minutes, or until the edges are set but the center still jiggles slightly.
- Remove from the oven and cool on a wire rack. Once cooled, refrigerate for at least 2 hours before slicing.
- Garnish with whipped cream, cocoa powder, or chocolate shavings before serving.
Notes
Use strong coffee if espresso is not available.
Straining the custard guarantees a smooth, professional finish.
This pie is best served chilled.
- Prep Time: 15
- Cook Time: 45