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Espresso martini impossible pie
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Indulge in a luxurious Espresso Martini Impossible Pie - a stunning dessert that blends rich espresso with sweet custard. Quick prep (15 mins), short bake time (30 mins), and make-ahead convenience for stress-free entertaining!
Ingredients:
  • 500ml (2 cups) milk
  • 40.00 ml coffee granules
  • 60ml (1/4 cup) Kahlua
  • 4 eggs
  • 155g (3/4 cup) caster sugar
  • 75g (1/2 cup) plain flour
  • 150ml thickened cream, whipped
  • Whole coffee beans, to decorate
  • 125ml (1/2 cup) freshly brewed espresso coffee
  • 100g (1/2 cup) caster sugar
  • 40.00 ml vodka
Instructions:
  • 1. Preheat your oven to 180C/160C fan forced. Lightly grease a 4-cup shallow pie dish. 2. Gently warm the milk in a small saucepan over low heat. 3. Stir in the coffee granules until almost fully dissolved. Allow to cool slightly before use.
  • Combine the milk mixture, Kahlua, vanilla, eggs, sugar, and flour in a blender and blend for 20 seconds until thoroughly mixed. Pour the mixture into the prepared dish.
  • Bake for 30 minutes until the edges puff up and the center is slightly wobbly. Allow it to cool to room temperature and then refrigerate for 2 hours until chilled.
  • To prepare the coffee vodka syrup, combine coffee and sugar in a small saucepan. Heat over low heat, stirring until sugar melts. Increase heat to medium-low and simmer for 10 minutes until thickened. Remove from heat, stir in vodka, and let cool, stirring occasionally.
  • Finish the pie by generously topping it with a dollop of whipped cream and coffee beans. Drizzle the decadent coffee vodka sauce over the pie and serve to enjoy.

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