You might not think Coffee Creme Brulee Pie is something you need as a dessert for valentines or galentines, but tap tap taping that caramelized sugar topping to be able to cut the pie into slices feels like playing with your food and it’s suddenly something you need for a fun night! Where do you stand on playing with your food? Positive or not to be done?

Why you'll love this

Coffee custard

Smooth but not too sweet is how you best describe this so any coffee lovers will appreciate this.

Graham cracker base

The graham cracker base adds a little saltiness and compliments the creamy coffee filling.

Crispy sugar topping

Tap tap tapping your way into this pie is just plain fun, plus you can’t cut yourself a piece of this until you crack that caramelized sugar topping.

Ingredients and substitutions for Coffee Creme Brulee Pie

Graham crackers: The perfect base for these bars with their light and whole wheat flavor. If you are unable to obtain graham crackers, a great substitute in equal measure would be digestive biscuits or even oreos for a chocolate flavor!
Butter: Unsalted butter is used here, but if all you have on hand is salted, that also works as a fine substitute; just leave out any salt suggested in the recipe.
Cream: Heavy cream was used here as it naturally makes the custard thick, but you could subsitute with pouring cream that will thicken thanks to baking.
Egg yolks: Adding structure and making our custard what it is, the creme brulee would not be the same without these so it is not recommended to omit.
Sugar: The best sugar in the base is superfine or caster though you could half and half the sugar with light brown sugar and caster sugar. The topping is best with superfine or caster sugar for a nice sweet crunch without additional flavor in that caramel.
Salt & Vanilla extract: The flavor powerhouses, just a little of both of these adds a depth to the bars that creates a well rounded flavor.

See recipe card for quantities.

Variations

You can definitely change up the dish by changing the following:

Pumpkin - you could substitute the coffee with pumpkin butter for a Fall take on this recipe.

Chocolate - Add cocoa powder mixed with water in place of the coffee here for a chocolate creme brulee pie.

Tea infused - You could infuse the cream with your favorite tea like this creme brulee here.

Orange - Fresh with a beautiful depth you could make an orange version as found here.

Equipment needed to make this

Saucepan: A small saucepan is perfect to heat that cream up!

Mixing bowl: A medium mixing bowl will work great to incorporate that crushed biscuit base and whisk up that custard.

Whisk: This will help you to create a smooth custard.

Small pouring bowl: A small bowl with a pour spout or mixing cup with a pour spout works here to combine the hot espresso and instant coffee.

Pie dish: The pie dish used here is 18 cm / 7 inch which is around average, though a substitute would be a deep tart tin.

Baking dish: You need to place the pie dish inside a larger baking dish and fill with boiling water to create a nice steamy atmosphere for the custard to bake within.

Blowtorch: A blowtorch will give you a nice caramelized topping.

FAQ's for the best Coffee Creme Brulee Pie

How do I make sure my egg yolks don’t curdle when adding in the hot cream?

The key to whisking your cream through the egg yolks is to ensure the cream has cooled enough, even 2 minutes, and adding to the eggs in stages to heat the eggs slowly and steadily.

Is a crème brûlée hot or cold?

Traditionally the baked custard is refrigerated for several hours before caramelizing that crunchy sugar topping where it should be served within 2 hours.

More coffee desserts you’ll enjoy

Coffee Panna Cotta

Coffee Blueberry Pie

Coffee Cream Puffs

How to make:

Preheat the oven to 180C/350F.

Place the crushed biscuits in a bowl and stir the melted butter through until the mixture resemble wet breadcrumbs.

Spoon into your pie dish and press down the buttery mixture down firmly and evenly with the base of a glass.

Bake in the oven for 12 minutes or until lightly golden.

Pour the espresso and instant coffee into a pouring cup and stir to dissolve the instant coffee. Set aside.

Meanwhile, place the cream and salt into saucepan on medium heat until simmering at the edges and hot, approximately 3 minutes.

Remove from the heat and set aside.

In the meantime, place the egg yolks and sugar into a bowl and whisk until the eggs are pale and the mixture is thick.

Slowly pour the warm cream into the pale eggs, whisking to incorporate a quarter at a time until it is completely combined.

Pour the coffee into the creamy mixture and whisk to combine.

Pour the coffee custard into your tart shell and place into a large baking tray.

Boil water and pour the water ⅓ up the sides of the pie dish into the large baking tray.

Slide carefully into the oven and bake for 50 minutes or until it is lightly golden on top and only slightly jiggly in the center.

Remove and allow to cool to room temperature.
Place in the fridge for minimum 1 hour to chill.

Remove when ready to serve and sprinkle a further 2 tablespoons sugar evenly over the top. Carefully caramelize the top.

Tap, slice and serve.