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Martha's espresso cream pie
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
"Indulge in Martha Stewart's decadent coffee pie, with a rich filling topped with chocolate-covered espresso beans for a perfect blend of sweet and bitter flavors."
Ingredients:
  • 168.75 gm white sugar
  • 32.50 gm cornflour
  • 0.60 gm salt
  • 643.75 gm milk
  • 40.00 ml instant espresso coffee powder
  • 4 large egg yolks
  • 62.50 ml coffee liqueur
  • 4.40 gm pure vanilla extract
  • 60g unsalted butter, chopped, softened
  • 82.50 ml dark-chocolate-covered coffee beans
  • 300ml cold thickened cream
  • 12.00 gm pure icing sugar
  • Extra 2 tsp instant espresso coffee powder
  • 250g plain chocolate biscuits
  • 80g unsalted butter, melted
Instructions:
  • Preheat your oven to a toasty 180°C (160°C fan-forced).
  • Create the Chocolate base: In a food processor, finely chop the biscuits. Add the butter and pulse until mixture is well combined. Press the mixture onto the base and sides of a 23cm-round pie dish. Bake for around 10 minutes until base darkens slightly. Allow to cool completely on a wire rack.
  • In a medium saucepan, mix together white sugar, cornflour, and salt. Whisk in milk and espresso powder. Cook over medium-high heat, stirring constantly, until thick and bubbling, about 7 minutes.
  • In a medium heatproof bowl, combine egg yolks. Slowly pour in milk mixture while whisking until fully incorporated. Transfer mixture back to saucepan, and cook over medium heat, stirring constantly until it simmers, about 30 seconds.
  • Take the mixture off the heat. Gently mix in coffee liqueur and vanilla. Gradually incorporate butter, one piece at a time, ensuring each piece melts before adding the next. Let the custard cool for approximately 10 minutes in the saucepan on a wire rack, stirring every now and then.
  • Pour luscious custard over the buttery biscuit base and smooth it out. Seal its freshness by gently placing plastic wrap over the surface. Let it chill in the fridge for a minimum of 4 hours, or better yet, overnight, until the custard is perfectly set and delightfully firm.
  • Place fragrant coffee beans in a sturdy snap-lock bag. Channel your inner barista and crush the beans into smaller pieces using a rolling pin. Set aside 1 tablespoon of the chunkier coffee bean pieces for later use.
  • In a bowl, whip cream, icing sugar, and extra espresso powder until stiff peaks form. Gently fold in small coffee bean pieces. Spread mixture over pie and sprinkle with reserved coffee bean pieces. Serve promptly.

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