Coffee Milk Pie

Instructions

1. 1

   Make the graham cracker crust

   Preheat oven to 350F (175C). Mix graham cracker crumbs, sugar, salt, and melted butter until evenly moistened. Press firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes until lightly golden. Cool completely.

2. 2

   Prepare the custard base

   In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk, cream, and coffee syrup until smooth. The mixture will look like chocolate milk!

3. 3

   Cook the custard

   Cook over medium heat, whisking constantly, until mixture thickens and begins to bubble, about 8-10 minutes. Continue cooking for 1 minute more while whisking.

4. 4

   Temper the egg yolks

   In a bowl, whisk egg yolks. Slowly drizzle about 1 cup of the hot custard into the yolks while whisking constantly to temper them. Pour the yolk mixture back into the saucepan.

5. 5

   Finish the filling

   Cook for 2 more minutes, whisking constantly. Remove from heat and stir in butter and vanilla until butter melts completely. The filling should be thick and glossy.

6. 6

   Fill the crust

   Pour the hot filling into the cooled crust. Press plastic wrap directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until set.

7. 7

   Make the whipped cream

   When ready to serve, beat heavy cream, powdered sugar, and vanilla with an electric mixer until stiff peaks form. Be careful not to over-beat.

8. 8

   Top the pie

   Remove plastic wrap from the chilled pie. Spread or pipe whipped cream over the top in decorative swirls or dollops.

9. 9

   Garnish

   Drizzle with additional coffee syrup in a decorative pattern. Add chocolate-covered espresso beans or dust with cocoa powder if desired.

10. 10

    Serve chilled

    Slice and serve immediately. Keep any leftovers refrigerated, though the whipped cream is best fresh. Enjoy with a glass of actual coffee milk on the side!