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.
Table of Contents
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.
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.
- Coffee: Strong espresso coffee was used here, not instant or decaf, however, you could replace a flavored espresso or instant, if you prefer.
- 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:
Step 1: Stir and pour: Stir the crushed cookies and butter together before tossing into your pie dish and pressing firmly into the dish and baking.
Step 2: Heat the cream: We need the cream warm for our custard filling.
Step 3: Make your custard: Whip the egg yolks until thickened and then whisk in the warm cream.
Step 4: Pour in the coffee: Finish the custard with your coffee and combine. Pour into the crushed cookie base.
Step 5: Place in the oven in a larger tray: Add boiled water half way up the sides of your pie dish.
Step 6: Bake: Bake until lightly golden, then allow to chill completely.
Step 7: Finishing the top: Just prior to serving, sprinkle over the sugar and caramelize with a blow torch or grill until the sugar has dissolved.
Step 8: Serve: Tap to crack the top, slice and serve.
Variations
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.
FAQ's for the best Coffee Creme Brulee Pie
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.
Achieving a perfect caramelized sugar crust is key to the Coffee Crรจme Brรปlรฉe 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.
Yes, you can! This Coffee Crรจme Brรปlรฉe 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 youโre placing on the dessert table.
More coffee desserts youโll enjoy
Coffee Creme Brulee Pie
Ingredients
Crust
- 250 grams / 8.8 ounces graham crackers crushed
- 90 grams / 3.2 ounces butter melted
Coffee Custard Filling
- 227 grams / 1 cup heavy cream
- ยผ teaspoon sea salt
- 60 grams / 3 large egg yolks room temperature
- 100 grams / ยฝ cup superfine/caster sugar
- 81 grams / โ cup espresso
- 3 grams / 1 teaspoon instant coffee
- 1 teaspoon vanilla extract
- 28 grams / 2 tablespoons superfine/caster sugar
Instructions
Crust
- 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 18 cm or 7 inch 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 โ 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 with a blowtorch or under a grill/broiler.
- Tap, slice and serve.
- Enjoy!
Notes
- 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!
- Cream: Heavy cream naturally makes the custard thick, but you could subsitute with pouring cream that will thicken thanks to baking.
- Coffee: Strong espresso coffee was used here, not instant or decaf, however, you could replace a flavored espresso or instant, if you prefer.
- Pie dish: The pie dish used here is 18 cm or 7 inches which is around average. You could substitute with a deep tart tin.
Nutrition
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