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Coffee chess pie

  • Filling
    • Coffee Syrup
    • Egg Mixture
      • 3 Eggs, room temperature
      • 240 g Heavy Cream, room temperature
      • 15 g Vanilla Extract
    • 110 g Unsalted Butter, melted, and cooled to room temperature
    • 35 g White Sugar
    • 30 g Espresso Powder
    • 30 g Yellow Cornmeal, finely ground
    • 1/4 t Medium-Grain Salt
  • 1 Pie crust, blind baked
  • Egg Wash
    • 1 Egg, beaten
    • 1 t Water
  1. Preheat oven to 325ºF (163ºC).
  2. Reduce coffee syrup. Combine brown sugar, coffee in saucepan over medium heat. Whisk until sugar dissolves and mixture has reduced by one-third. Pour into a mixing bowl to cool slightly.
  3. Whisk egg mixture in a separate bowl until combined.
  4. Mix filling. Combine coffee syrup, egg mixture, and remaining filling ingredients.
  5. Fill pie. Arrange pie crust on a parchment-lined sheetpan. Brush egg wash on the crimped edges. Pour filling into the shell until it reaches the bottom of the crimps.
  6. Bake the pie for 40-60 minutes until edges are puffed and the center jiggles only slightly when shaken. Remove from heat.
  7. Cool the pie to room temperature on a wire rack for 4-6 hours.

The filling will continue to set as it cools.

Store up to 3 days under plastic wrap at room temperature.

  1. Ludwinski, Lisa, and E. E. Berger. Sister Pie: The Recipes & Stories of a Big-hearted Bakery in Detroit. California: Lorena Jones Books, an Imprint of Crown Publishing Group, 2018. ↩