Coffee Cream Pie

Coffee as a drink is not a go to for me and half my family, but Coffee Cream Pie is an easy choice for a second helping! At first glance this pie seems like a weird experiment in the kitchen that wouldn't work at all, and I can honestky say...it surprised me completely with how good a slice of this tastes!

Most people do not even know how to breathe without inhaling their first cup of coffee and for a non drinker like myself, the initial reaction of most is to say "oh you're a tea drinker", with my usual response of no surprising them. Yet, here we are with another coffee recipe because it is a great flavor.

And sometimes an idea can come out of nowhere. Walking up the escalator towards works can make you think of what to have for dinner. Being stuck in traffic can make you think about chocolate and raspberries and waking up can make you think about coffee and blueberries.

After walking fifteen miles yesterday, I'm convinced I could have eaten half of this to no consequences, though today likely won't involve as much strolling through these concrete streets, but there is still a lot to be seen so who knows. In the meantime though, let's just sit and enjoy a slice of this together first.

Friends, the brain doesn't always have a clear path to the way it works but I'm grateful for the idea for this pie because how often would berries and coffee be smushed together in life...this pie might seem controversial so I'd love to know what ingredients you'd mix into a pie??

How to prepare the Coffee Cream Pie

• Create your pie dough: Combine the dry ingredients and add in the very cold butter and ice water until the dough is formed and smooth.
• Rest your dough: The dough needs to be well chilled.
• Roll out and bake the dough: When ready, roll the dough out, press into your pie dish and then blind bake.
• Roast your blueberries: We want them juicy and soft.
• Creat the coffee filling: Combine the cream filling, spoon into the pie crust and smooth out.
• Finish with the juicy blueberries: Spoon the roasted blueberries on top.
• Serve: Slice and serve this immediately.

Ingredients and substitutions for Coffee Cream Pie

• Plain flour: This is the best option for that flaky pastry, cake flour is not recommended here and if you live in the UK, see the FAQ's section as to a the type of flour to use here. The tablespoon of flour in our filling helps it set without the fructose corn syrup and without you might end up with a filling that is runny instead of gooey.
• Butter: Cold and cubed helps you press it into your flour without heating it up too much as you work it. Make sure that butter is fully coated with flour so no puddles form during baking. Unsalted was used here as this is fresher than salted, however, you could absolutely substitute salted butter here
• Ice water: Ice water helps the water not soak into the flour too much which helps the gluten form in the dough whilst giving you that flaky texture!
• Cream Cheese and Mascarpone: The creamy core of our pie means this is like a light cheesecake filling that needs no gelatin.
• Coffee: Strong espresso or 2 teaspoons of instant coffee with hot water will ensure your creamy filling is full of that coffee flavor.
• Blueberries: Fresh were used here, however, because we roast them, frozen works a charm too. The texture of the blueberries will be like a thick jam when fully roasted.

See recipe card for quantities.

Equipment needed to make this

Mixing bowl: You'll need a medium mixing bowl for both the pastry and the coffee cream filling.

Rolling pin: A rolling pin will help you achieve a nice consistent pastry, however, you could substitute a wine bottle for similar results.

Fork: To pierce holes in your pastry before baking, you'll want to have a fork handy!

Greaseproof paper: To line your pastry before filling with baking beans.

Baking beans: Baking beans help keep your help to keep the pastry in shape as it bakes. Uncooked rice is a great substitute, but make sure you have sufficient to come right up to the edges of your crust.

Pie Dish: The pie dish used here is 23 centimeters or 9 inches, a medium size.

Baking dish: For the blueberries, though you could always use a saucepan to cook them, if you prefer.

FAQ's for the best Coffee Cream Pie

What type of flour is best for pie in the UK?

Plain flour in the UK has a lower protein amount which contributes to the dough strength, type of crumb and texture of your pastry, in this case. Plain flour in the Unites States for example has the same level of protein as Bread flour in the UK so the best flour to use here  will be 175 grams / 1 ¼ cups bread flour. This will help you ensure a flaky pastry and making it easier to shape without being flimsy which is often the feeling of unbaked dough.

Can I substitute storebought pastry for homemade pie pastry?

You can if you are short on time with shortcrust pastry being the best option to substitute for homemade flaky pastry.

More pies you'll enjoy

Butterscotch Pie

Pecan Pie

Coffee Creme Brulee Pie

How to make Coffee Cream Pie:

For the dough, place the flour and salt into a bowl and stir to combine.

Add the cubed butter and toss through the flour to coat completely in flour.

Press each cube between your fingers to thin out and continue tossing through the flour, trying to ensure the butter becomes no smaller than the size of peas.

Add in a little of the ice water and stir to combine, continuing 1 tablespoon at a time until a dough forms, but ensuring it’s not too sticky, but that there are no dry portions in the base of the bowl.

Press firmly into a disc, wrap and refrigerate for 1 hour.

Preheat the oven to 220C/425F.

Lightly flour your surface and both sides of your dough and roll out to ¼ inch thickness.

Flipping the dough and adding a small sprinkle of flour, where necessary.

Roll the dough around your rolling pin and place into your pie dish.

Pressing therein and trimming the edges, folding ½ inch of the dough under the edges and pinching firmly.

Return the dough to the fridge for 20 minutes to cool.

Remove, pierce with a fork all over.

Lay greaseproof paper therein and fill with baking beans or rice right up to the edges of your crust.

Bake for 20 minutes until the edges are golden, remove the baking beans and continue to bake until golden all over, approximately 15 further minutes.

Remove and allow to cool completely.

Meanwhile, place the blueberries and sugar in a baking dish and stir the sugar throughout.

Bake in the oven for 12 minutes. Remove and allow to cool.

Place the mascarpone, cream cheese, coffee and sugar in a bowl and whisk until smooth.

Spoon the coffee cream into the pastry base and spread it evenly out.

Lastly, spoon the blueberry topping over the creamy filling.

Slice and serve.

Dig in!

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