« Back to recipes

Coffee Cream Pie



  • 1 1/4 cups all-purpose flour
  • 6 T cold unsalted butter, cut into bits
  • 2 T cold vegetable shortening
  • 1/4 t salt
  • 2 to 4 T Ice Cold Water


  • 1 lb Mascarpone cheese
  • 1 1/4 cup heavy cream
  • egg yolks
  • 1/2 cup sugar
  • 2 t instant espresso powder

Temperature: 450 ° F


Crust: In a bowl with a pastry blender or in a food processor blend or pulse together flour, butter, shortening, and salt until mixture resembles meal. Add 2 tablespoons ice water and toss or pulse until water is incorporated. If necessary add enough of remaining ice water to form a dough and form dough into a disks. Lightly dust dough with flour and chill, wrapped in wax paper, 1 hour. Roll the disk large enough to fit a 9 in deep dish pie plate (about 13 inch round). In a heat proof bowl over simmering water beat the egg yolks and sugar until pale and thick ( about 5 min). Put 1/4 cup cream in microwave safe cup and heat on high 1 min. Add 2t espresso powder and mix until smooth. Add to egg mixture with mascarpone and rest of cream. Mix until stiff peaks. Spread into cooled pie shell and garnish with whipped cream and chocolate covered coffee beans

« Back to recipes