⏱ 2 min read
The Short Version
Standard home-brewed coffee won't cut it here; you need a potent cold brew concentrate to punch through the heavy dairy and eggs. This salted custard pie pairs that intense caffeine hit with a sturdy, prebaked oatmeal crust for a masterclass in textural contrast.
In This Article
Ditch the separate coffee and dessert courses after a holiday dinner for this high-impact twofer. This salted coffee custard pie pairs a silky, sliceable filling against a tweedy oatmeal crust for a study in textural contrast. Developed by Bon Appétit Test Kitchen editors Jesse Szewczyk and Shilpa Uskokovic, the recipe demands a 9-inch deep-dish pie dish and a specific type of strength: avoid standard home-brewed coffee or regular cold brew. You need a concentrate—like Grady’s Cold Brew Coffee Concentrate—to stand up to the heavy dairy and eggs in the custard.
The concentrate is consistent every single time with exactly the right strength to stand up to the dairy and eggs in the filling.
Building the Oatmeal Base
To prevent a soggy bottom, prebake an oat-based crust that provides a sturdy, textured foundation. Pulse 2 cups of old-fashioned oats, ¼ cup all-purpose flour, ¼ cup dark brown sugar, and 1 tsp of Diamond Crystal salt (or ½ tsp Morton kosher salt) until coarsely ground. Incorporate 6 Tbsp of melted unsalted butter, then press the mixture firmly into your prepared dish, such as an East Fork Ceramic Pie Plate. Bake at 350° for 25–30 minutes until golden and dry before reducing the oven temperature to 325°.
The concentrate is consistent every single time with exactly the right strength to stand up to the dairy and eggs in the filling. Once the crust is ready, create the custard by pulsing 1 cup dark brown sugar, 2 Tbsp all-purpose flour, 2 Tbsp instant espresso powder, and more kosher salt. Add 3 large eggs, ½ cup melted unsalted butter, and vanilla paste or extract, then pulse until smooth. Finally, incorporate 1 cup of cold-brew coffee concentrate and 2 cups of heavy cream. Pour the custard into the crust—even if it is still warm—and bake for 40–50 minutes until the edges are set but the center retains a slight wobble.
Stabilizing the Whipped Topping
A long chill is non-negotiable; let the pie sit on a wire rack, then refrigerate for at least 3 hours or, ideally, 12 hours. The topping requires a specific technique to maintain its structure over time. By beating together ½ cup mascarpone, 4 Tbsp granulated sugar, remaining kosher salt, ⅔ cup heavy cream, and vanilla, you create a whipped cream that stays firm and fluffy for a full day. Spoon this over the chilled pie, swirling it into peaks, and finish with an espresso powder dusting and a generous sprinkle of flaky sea salt.
Does the hit of flaky sea salt sharpen the coffee flavors or simply provide a necessary counterpoint to the sweetness?
Questions & Answers
Why do you need coffee concentrate for this custard pie recipe?
You need a coffee concentrate because its intense strength is required to stand up to the heavy dairy and eggs found in the custard. Standard home-brewed coffee or regular cold brew lacks the necessary potency to maintain a distinct coffee flavor once mixed with the other ingredients. Using a product like Grady’s Cold Brew Coffee Concentrate ensures the flavor remains consistent and impactful throughout every slice of the dessert.
How do you prevent the oatmeal crust from becoming soggy?
To prevent a soggy bottom, you must prebake the oat-based crust before adding the custard filling. The process involves pulsing old-fashioned oats, flour, dark brown sugar, and salt, then mixing in melted butter and pressing it into a 9-inch deep-dish pie plate. Bake the crust at 350 degrees for 25 to 30 minutes until it is golden and dry, which creates a sturdy, textured foundation for the pie.
What is the best way to make whipped topping that stays firm?
The best way to create a stable whipped topping is by beating together mascarpone, granulated sugar, kosher salt, heavy cream, and vanilla. This specific combination of ingredients creates a whipped cream that maintains its structure, staying firm and fluffy for a full day. Once the pie has chilled for several hours, you can spoon this mixture over the top and finish it with a dusting of espresso powder and flaky sea salt.
How long should you refrigerate the pie before serving?
You should refrigerate the pie for at least three hours, though twelve hours is the ideal duration for the best results. After baking the custard, let the pie sit on a wire rack to cool before placing it in the refrigerator for this long chill. This extended resting period is considered non-negotiable to ensure the custard sets properly before you add the mascarpone whipped topping and serve the dessert.
Originally reported by Bon Appetit.
