Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 3 egg yolks
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup Pannarello coffee beans, coarsely ground
Special equipment needed:
- Pie dish
- Whisk
- Saucepan
- Fine mesh strainer
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Place the pre-made pie crust in the pie dish and set aside.
3. In a saucepan, heat the heavy cream, whole milk, and Pannarello coffee beans over medium heat until it comes to a simmer.
4. In a separate bowl, whisk together the sugar, cornstarch, egg yolks, vanilla extract, and salt until well combined.
5. Slowly pour the hot milk mixture into the bowl with the egg mixture, whisking constantly.
6. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until it thickens and coats the back of a spoon.
7. Strain the mixture through a fine mesh strainer to remove any coffee grounds.
8. Pour the mixture into the prepared pie crust.
9. Bake for 20-25 minutes or until the filling is set.
10. Let the pie cool to room temperature before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 320
Fat: 20g
Carbohydrates: 30g
Protein: 4g
Substitutions for ingredients:
- Instead of Pannarello coffee beans, you can use any other coffee beans of your choice.
- You can use a store-bought or homemade pie crust.
Variations:
- Add a layer of whipped cream on top of the pie before serving.
- Sprinkle some cocoa powder or cinnamon on top of the pie for extra flavor.
- Use chocolate chips instead of coffee beans for a chocolate pudding pie.
Tips and tricks:
- Make sure to whisk the egg mixture constantly while pouring the hot milk mixture to prevent the eggs from curdling.
- Straining the mixture is important to remove any coffee grounds and ensure a smooth texture.
- Let the pie cool completely before slicing to ensure the filling sets properly.
Storage instructions:
Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave for 30 seconds or in the oven at 350°F for 10 minutes.
Presentation ideas:
Serve the pie on a decorative pie dish and garnish with whipped cream and coffee beans.
Garnishes:
Whipped cream, cocoa powder, cinnamon, coffee beans.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or vanilla ice cream.
Troubleshooting advice:
- If the filling is too thin, cook it for a few more minutes until it thickens.
- If the filling is too thick, add a splash of milk to thin it out.
Food safety advice:
Make sure to refrigerate the pie within 2 hours of cooking to prevent bacteria growth.
Food history:
Pannarello coffee beans are a type of coffee bean that originated in Italy. They are known for their rich and bold flavor.
Flavor profiles:
This pie has a rich and creamy coffee flavor with a hint of sweetness.
Serving suggestions:
Serve the pie as a dessert after a meal or as a sweet treat with a cup of coffee or tea.
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