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Coffee cream pie

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Johanna and Fast Ed are continuing their adventures throughout NSW’s stunning Central Coast region and they’ve saved the best till last. They’re visiting the state’s second biggest city by population, Newcastle, and you’ll be surprised by what they find. This mining town has experienced a bit of a resurgence of late and it’s now home to a vibrant food, coffee and art culture. Johanna’s finding out more on a walking tour of Newcastle’s iconic spots and hidden gems. Meanwhile, Fast Ed’s concocted his own food tour to his favourite Newie spots and he’s cooking up a feast along the way including this Coffee Cream Pie.

Ingredients

Method

1.

Put sugar, cornflour and cocoa in a bowl, then whisk in double cream and coffee. Transfer to a medium saucepan over medium heat and bring to a gentle boil to lightly thicken. 

2.

Whisk yolks and half of the vanilla in a bowl, add ¼ coffee mixture and stir to combine. Return to pan and simmer for 1 minute, until yolks cook (or temperature is 72 degrees C on a candy termometer). Remove from heat, cool slightly and whisk in butter, 1 tablespoon at a time. 

3.

Press coffee cream through a fine sieve into pie crust. Chill until firm, about 30 minutes. Whisk cream, icing sugar and remaining vanilla into stiff peaks. Spoon over pie. Garnish with chocolate beans and curls. Serve. 

Coffee Cream Pie
(Credit: Rob Palmer)

For more delicious recipes, pick up a copy of the latest issue of Better Homes and Gardens magazine in selected newsagents and supermarkets or buy online today!

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