This Coffee Creme Brulee Pie recipe combines the rich flavors of coffee-infused custard with a caramelized sugar topping, all nestled in a crushed biscuit base for a standout coffee dessert.
The best part of this pie is that the custard can easily be changed with a different flavor. If you prefer tea or want to add in a little pureed or freeze dried fruit instead, you can make this your own! Also, this is a great make ahead dish so you can make the pie up to 2 days and simply brulee the sugar topping 1-2 hours before serving.
Why you'll love this
Delightful Coffee Aroma
The subtle notes of coffee elevate the custard, making it a treat for coffee enthusiasts and dessert lovers alike. The sweetness in the custard helps offset the bitterness of coffee for a balanced dessert.
Irresistible Caramelized Sugar Crust
The pièce de résistance of this pie is the caramelized sugar crust on top. As you crack through the thin layer of caramel, you'll be greeted with a satisfying crunch that gives way to the creamy custard beneath. It's a delightful contrast of textures that adds an extra touch of elegance to this coffee dessert.
Versatility and Elegance
This coffee dessert is both versatile and elegant, making it a perfect choice for any occasion. Whether you're hosting a dinner party or treating yourself, this pie will impress your guests with its sophisticated flavors and beautiful presentation.
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 source graham crackers, a great substitute is digestive biscuits or even oreos!
- Butter: Unsalted butter is used here, but salted also works as a fine substitute. Simply leave out any salt suggested in the recipe.
- Cream: Heavy cream naturally makes the custard thick, but you could subsitute with pouring cream that will thicken thanks to baking.
- Egg yolks: The yolks make the custard rich and creamy, the creme brulee would not be the same without these so it is not recommended to omit.
- Sugar: Superfine or caster is best, though you could half and half the sugar with light brown 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.
How to make Coffee Creme Brulee Pie:
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 pie crust 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.
You can definitely change up the dessert 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 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. You could substitute with a deep tart tin.
Baking dish: You need to place the pie dish inside a larger baking dish. This creates 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.
How do I make a Coffee Crème Brûlée Pie?
Creating a delicious Coffee Crème Brûlée Pie is easier than you might think! This dessert combines a crushed base with a smooth and creamy coffee-infused custard filling.
What type of coffee should I use for the custard filling?
To achieve the best coffee flavor, we recommend using a high-quality, freshly brewed coffee for the custard filling. Choose a coffee with a robust flavor profile to ensure it shines through in the pie.
How can I achieve the perfect caramelized sugar crust on top?
Achieving a perfect caramelized sugar crust is key to the Coffee Crème Brûlée Pie experience. From using a kitchen torch to broiling the pie briefly in the oven, we'll guide you through the process to ensure a satisfyingly crunchy and caramelized topping.
Can I make the Coffee Crème Brûlée Pie in advance?
Yes, you can! This Coffee Crème Brûlée Pie can be prepared in advance, allowing you to save time and have a show-stopping dessert ready for your guests. It is best made and chilled for several hours before serving and if you have no time to caramelizing before serving, that topping can be done 1-2 hours before you’re placing on the dessert table.
Can I customize the flavors in the Coffee Crème Brûlée Pie?
Absolutely! While our recipe provides a delightful coffee-infused custard, you can get creative and customize the flavors to your liking. Consider adding a hint of vanilla, almond extract, or even a dash of cinnamon to elevate the taste of your pie.
More coffee desserts you’ll enjoyPrint
This Coffee Crème Brûlée Pie recipe combines the rich flavors of coffee-infused custard with a caramelized sugar topping, all nestled in a crushed biscuit base for a standout coffee dessert.
250 grams / 8.8 ounces graham crackers, crushed
90 grams / 3.2 ounces butter, melted
Coffee Custard Filling
250 milliliters / 1 cup heavy cream
¼ teaspoon sea or kosher salt
60 grams / 3 large egg yolks
100 grams / ½ cup superfine/caster sugar
80 milliliters / ⅓ cup espresso
1 teaspoon instant coffee
1 teaspoon vanilla extract
28 grams / 2 tablespoons superfine/caster sugar
- 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.
Coffee custard filling
- 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 pie base 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 55 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.
Recipe by Roamingtaste
- Calories: 404 calories per slice
Keywords: coffee dessert, custard pie
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