Coffee Meringue Pie: A Decadent Treat
Are you ready to add some excitement to your baking routine? Look no further than this coffee meringue pie recipe. Not only is it rich and delicious, but it’s also the perfect way to showcase your passion for baking. With a sumptuous chocolate coffee filling and a generous glossy ganache mile-high meringue cream topping, this pie will be sure to impress your family and friends alike.
This recipe is a great way to experiment with different flavors and textures while still maintaining the traditional elements of a classic pie recipe. Plus, with substitutions available for gluten-free diets or those who prefer different types of sugar, there’s something for everyone.
So why settle for a boring old pie when you can indulge in the decadence of a coffee meringue pie? Give this recipe a try and let your taste buds do the talking. Bon Appétit!
Why You’ll Love This Recipe
Do you love coffee? What about desserts? Combine these two with our sumptuous coffee meringue pie recipe, and it’s a match made in heaven!
This pie recipe is perfect for coffee lovers who also enjoy the decadence of a creamy dessert. The addition of ground coffee and very strong coffee in the filling gives it a rich coffee flavor that is both indulgent and satisfying.
For chocolate lovers, this recipe is also a winner! The chocolate coffee ganache on top of the pie provides a mile high, glossy and rich finish. It’s also gluten-free so everyone can enjoy its deliciousness!
And let’s not forget about the meringue. This recipe uses Italian meringue which results in an ultra-smooth and creamy texture that adds another layer of richness to this already luxurious dessert.
So, indulge yourself and treat your friends and family to this sumptuous chocolate coffee pie. With its generous amount of meringue cream on top, it’s sure to become your new favorite dessert. Trust me, you won’t regret trying this recipe!
Ingredient List
Bolded ingredients are important or the key for the recipe
- Pie Crust
- 1 ¼ cups all-purpose flour
- ½ tablespoon confectioners’ sugar
- 1 tablespoon ground coffee, instant or very finely ground
- 1/4 teaspoon salt
- ½ cup unsalted butter, chilled and cut into cubes
-
2-3 tablespoons very strong coffee
-
Pie Filling
- 1 cup dark chocolate, chopped
- ¾ cup sugar
- 1/3 cup cornstarch
- ¼ cup all-purpose flour
- 1 teaspoon salt
- 4 cups milk
-
2 large eggs plus one large egg yolk, whisked together lightly
(save the egg white for meringue) -
Coffee Meringue or Mocha Meringue or Coffee Butterscotch Meringue
- Egg whites from *4 large eggs or whites,
- Pinch of salt
- Pinch of cream of tartar
- ¾ cup sugar
- 1/2 teaspoon lemon juice
- 1 tablespoon ground coffee (instant or very finely ground) or cocoa powder
The Recipe How-To
Here is where it gets interesting. We are now excitedly marching towards the getting our hands dirty part of this exciting recipe.
4.1 The Chocolate Pie Crust Recipe
There are some delicious flavors that cease to amaze us no matter how many times we taste them. Chocolate is one of those flavors! This chocolate pie crust recipe will be what gives your Coffee Meringue pie that extra edge, so don’t miss anything out!
Ingredients:
- ½ cup (1 stick/125 g) unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 cup cocoa powder
- 1/2 tsp salt
- 1 cup all-purpose flour
Directions:
- Preheat your oven to 375°F (190°C).
- Melt the chocolate and butter together, over low heat or carefully in the microwave.
- In a separate bowl, combine the cocoa powder, salt, sugar and flour.
- Pour the melted butter/chocolate combo into dry ingredient mix and stir well.
- Pat into a 9” pie pan.
Once you are done with preparing the chocolate crust, it’s time to give your Coffee Meringue Pie the filling it deserves.
4.2 The Filling Recipe
This luscious coffee cream pie filling is made with strong brewed coffee to deliver that beautiful coffee kick to every bite you take.
Ingredients:
- 1/2 cup granulated sugar
- 1/3 cup cornstarch or flour
- pinch of salt
- 3 cups milk
- 3/4 cup very strong brewed coffee
- 3 large egg yolks
- Dark chocolate chips/chunks for topping!
Directions:
- Place sugar, cornstarch/flour and salt in a saucepan. Stir constantly over medium heat…
- …while slowly adding the milk and coffee.
- Stir until mixture thickens.
- Combine egg yolks with some of the coffee mixture in another bowl, then pour them back to mix while stirring quickly.
- Reduce heat to low and simmer for 2 minutes or until fully cooked.
- Pour the hot filling into your chocolate crust.
Now we move to the most interesting part of this recipe!
4.3 The Coffee Meringue Recipe
Do you like meringue? This is where we use those egg whites that would have gone to waste!
Ingredients:
- whites of 4 large eggs
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 2 tbsp very strong brewed coffee
Directions:
- Preheat your oven to 350°F (175°C).
- Beat egg whites until they get frothy…
- …add cream
Substitutions and Variations
As a barista and coffee lover, I know that everyone has different taste preferences. So, here are some substitutions and variations for the coffee meringue pie recipe:
1. Gluten-free crust: Use gluten-free flour instead of all-purpose flour to make the crust gluten-free.
2. Chocolate meringue: If you love chocolate, substitute the instant coffee in the meringue with cocoa powder, and add 1/4 cup of dark chocolate chips to the pie filling. This will give you a rich and flavorful chocolate coffee pie.
3. Lemon meringue: For a tangy twist on this recipe, replace the very strong coffee in the pie filling with freshly squeezed lemon juice and zest. Then, make a lemon meringue by adding 1 teaspoon of lemon juice to the egg whites while whipping them up.
4. Butterscotch meringue: Another variation is to create a butterscotch meringue by whisking together 1/2 cup of dark brown sugar, 1/4 cup of cornstarch, 1/4 teaspoon of salt, and 1 cup of milk in a saucepan until thickened. Then mix it into the cooled pie filling and top it off with whipped egg whites.
5. Mocha meringue cookies: Use the same recipe for the meringue but pipe it onto parchment paper lined baking sheets to create small cookies. Sprinkle chopped dark chocolate on top before baking for an extra decadent treat.
These variations will allow you to experiment with different flavors and textures while still creating a sumptuous chocolate coffee pie that will satisfy your dessert cravings.
Serving and Pairing
Once your sumptuous chocolate coffee meringue pie is cooled and ready to go, the best way to serve it is in generous slices. A little bit of this pie goes a long way, making it a perfect dessert for sharing with family and friends.
For an indulgent pairing, consider serving this rich coffee pie with a scoop of vanilla ice cream or whipped cream. The creamy sweetness of the ice cream complements the deep flavors of the chocolate and coffee beautifully. Alternatively, you could also pair it with a cup of strong black coffee or a shot of espresso to balance out the richness of the filling.
If you’re serving this pie at a dinner party or special occasion, consider adding some fresh raspberries, blueberries, or strawberries on top for a splash of color and a burst of freshness that will round out your palate.
Overall, this coffee meringue pie is indulgent and satisfying on its own, but also versatile enough to pair with a wide range of beverages and toppings. So whether you’re hosting a holiday gathering or just looking for something special for your next family dessert night, this recipe is sure to be a crowd-pleaser.
Make-Ahead, Storing and Reheating
Ah, the joy of making a pie ahead of time and having it ready to enjoy whenever you want. With this coffee meringue pie recipe, you can easily make it ahead of time and store it in the refrigerator for up to three days.
To store the cooled pie, cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator until ready to serve. When it’s time to dig in, let the pie come to room temperature for 15-20 minutes before serving.
If you have leftover slices, you can store them in an airtight container in the refrigerator for up to two days. But let’s be honest – who has leftover pie?
When reheating, preheat your oven to 350°F (180°C). Place on a baking sheet and lightly tent with aluminum foil. Warm the pie in the oven until heated through, about 15-20 minutes.
One thing to note – this coffee meringue pie is best served fresh. While storing and reheating will do in a pinch, it’s not quite as sumptuous as when freshly baked. But hey, sometimes a little reheated pie is better than no pie at all.
Tips for Perfect Results
To ensure that your coffee meringue pie turns out perfectly every time, here are some tips to keep in mind.
First and foremost, make sure that you use very strong coffee when preparing the pie filling. This will add depth of flavor to the pie and complement the sweetness of the meringue topping. You can also consider using instant coffee for an extra coffee punch.
When making the meringue topping, be sure to separate your egg whites from your yolks carefully as any yolk in the mixture may prevent your meringue from forming properly. Additionally, make sure that your mixing bowl and whisk are clean and dry before starting to beat the eggs so that they can achieve maximum volume.
To add extra flavor to your meringue, consider adding a teaspoon of lemon juice to the egg whites while beating them. This will help stabilize the foam and balance the flavors of the sugar and coffee.
For a gluten-free version of this recipe, substitute all-purpose flour with a gluten-free flour blend in both the crust and filling of the pie.
And finally, for an impressive presentation, top your pie with shaved dark chocolate or cocoa powder dusting just before serving. This will add a touch of elegance and sophistication to your dessert.
By following these tips, you’ll be able to whip up a sumptuous chocolate coffee pie made with generous, glossy ganache mile high meringue on top that will truly impress your friends and family.
FAQ
As a barista with years of experience in the coffee industry, I understand that when it comes to recipes, questions and concerns arise often. In this section, I have addressed some frequently asked questions that you may have about making a delicious coffee meringue pie. Read on to find answers that will help you get the perfect result every time you make this sumptuous and signature dessert.
Is it better to put meringue on a hot or cold pie?
When making a meringue, it’s crucial to spread it over the piping hot pie filling rather than waiting for it to cool down. If you spread the meringue over a cooled pie filling, it won’t have enough time to cook on the bottom as the baking process only takes 15 to 20 minutes. This issue will result in the meringue baking only on top while the filling remains uncooked. So, make sure to spread the meringue while the pie filling is still hot.
Does meringue melt in coffee?
If you’re looking for something extraordinary to indulge in, try out the meringue coffee from a café in Seoul, South Korea. This unique beverage is created with a generous dollop of meringue atop an Americano-style coffee. Unlike whipped cream, the meringue maintains its shape and doesn’t dissolve into the coffee, giving you a delightful treat for both taste buds and eyes.
How do you keep meringue pie crust from getting soggy?
When it comes to baking a pie, preventing the crust from becoming soggy is a common concern. To combat this issue, blind baking can be done. This technique involves pre-baking the crust until it firms up and becomes crispy before adding any moist filling. Sometimes, the crust may be covered with parchment or foil, and then weighed down with pie weights to prevent bubbling during the blind baking process.
Why is my meringue pie soggy?
Did you know that meringue pies can sometimes produce water beads on top, a phenomenon commonly known as ”weeping”? This happens when the filling and the whipped meringue interact with each other due to overcooking. Additionally, over-beaten egg whites or old eggs can also contribute to the problem. Surprisingly, refrigeration can actually accelerate weeping instead of slowing it down.
Bottom Line
In conclusion, the coffee meringue pie recipe is a must-try for coffee lovers who are also passionate about baking. With a sumptuous chocolate coffee pie made with generous glossy ganache, this recipe is guaranteed to impress even the most discerning dessert connoisseur.
Whether you prefer a mocha meringue or a coffee butterscotch meringue pie, this recipe offers a wide range of variations that can satisfy your unique tastes. So why not take a little leap and try one of these amazing recipes? After all, why settle for boring desserts when there are so many coffee-flavored delights waiting to be explored?
So don’t hesitate, start baking today and indulge in the rich, complex flavors of these delectable pies. The perfect combination of sweet and bitter notes will leave you craving for more every time! Bon appétit!
Coffee Meringue Pie Recipe
Ingredients
FOR THE CUSTARD
- 4 egg whites
- 1 egg
- 2 1/2 cups very strong coffee
- 2 1/2 cups milk
- 1/4 cup flour
- 1/4 cup cornstarch
- 2/3 cup sugar
- 1/4 cup dark chocolate
- 1 teaspoon salt
FOR THE CRUST
- 2 egg yolks
- 1/2 cup cocoa powder
- 1/2 cup confectioners' sugar
- 1 1/2 cups all-purpose flour
- 7/8 cup very cold butter, diced small
- 1 1/2 teaspoons salt
- 1/2 cup milk chocolate, melted
FOR THE MERINGUE
- 3 egg whites
- 4 tablespoons sugar
- chocolate shavings, to top
- ground coffee, to top
Instructions
- FOR THE CUSTARD: In a lg saucepan, bring milk and coffee to slight boil. Quickly whisk in egg/eggwhites, one at a time. Quickly whisk in flour, cornstarch, sugar, and salt; whisking after each addition until well incorporated. Whisk in chocolate.
- Boil intermittenly until thick and custard-like in texture. Let cool in a separate bowl until needed.
- FOR THE CRUST: Sift together cocoa pwder, confectioners sugar, flour, and salt. Cut in the butter and rub together with fingertips until crumbly. Rub in egg yolk until well-incorporated, kneading until a slight dough forms.
- Butter/flour a 9-inch cake pan and press dough into pan to make a crust form. Bake at 350 degrees farenheit for 6-8 minutes (it will darken), scour the bottom with melted chocolate and set aside until needed.
- FOR THE MERINGUE: Whip the egg whites until stiff peaks form, slowly incorporate the sugar. Set aside until needed.
- ASSEMBLING/BAKING THE PIE: Pour the custard into the crust and top with meringue. Bake at 325 degrees farenheit until meringue is golden at the edges, about 12-20 minutes. Sprinkle with ground coffee and chocolate shavings and refrigerate for at least 8 hours before serving. Eat cold.
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