Cuppa Joe Custard
(adapted from the Stella Notte days and Farm Journal's Pie Cookbook)
9"Pre-baked pie shell of your choice (graham cracker or chocolate cookie works best)
3/4 cup granulated sugar
1/4 cup + 1 Tablespoon cornstarch
2 + 1/4 cups whole milk
2 Tcaablespoons + 1 teaspoon instant espresso powder (Medaglia d'oro)
6 egg yolks
1 teaspoon good quality vanilla extract
1 teaspoon good quality coffee extract
2 Tablespoons butter, room temperature
In top of a double boiler combine sugar, cornstarch, salt. Add egg yolks one at a time, whisking, then add milk and instant espresso powder. Set over simmering water and cook until mixture bubbles and thickens. Remove from heat and strain mixture through a fine mesh strainer. Stir in extracts and butter. Pour filling into pre-baked pie shell. Cover with plastic wrap to prevent skin from forming. Refrigerate until cold.
Cover with Coffee Whipped Cream and chocolate covered espresso beans.
Coffee Whipped Cream
1 cup heavy cream
2 Tablespoons powdered sugar
1 teaspoon instant espresso powder (Medaglia d'oro)
2 Tablespoons Kahlua
Trader Joe's chocolate covered coffee beans, for garnish
In bowl of standing mixer fitted with whisk attachment, combine heavy cream, powdered sugar, espresso powder and Kahlua. Beat on medium until cream thickens into soft peaks.
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