Ingrédients pour Coffee Cream Pie
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups granulated sugar
- Strong Coffee
- 1 cup whole milk
- Egg Yolks
- 4 tablespoons (1/2 stick) unsalted butter
- Pastry Shells
- Egg Whites
- 1 teaspoon vanilla extract
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Comment préparer Coffee Cream Pie
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together 1/2 cup all-purpose flour, 1/4 teaspoon salt, and 1 cup granulated sugar until well combined.
- Gradually whisk in 1 cup strong brewed coffee and 1 cup whole milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency (about 8-10 minutes).
- In a separate bowl, whisk 2 large egg yolks. Slowly temper the hot coffee mixture into the egg yolks, whisking constantly to prevent scrambling. Return the mixture to the saucepan and cook for 1 minute, stirring constantly.
- Remove from heat and stir in 4 tablespoons (1/2 stick) of unsalted butter until melted and incorporated.
- Pour the filling into a bowl, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and refrigerate until completely cool (at least 2 hours).
- Once cooled, pour the coffee filling into your prepared pie crust.
- **Meringue:** In a clean, grease-free bowl, beat 2 large egg whites with an electric mixer until soft peaks form.
- Gradually add 1/2 cup granulated sugar and 1 teaspoon vanilla extract, continuing to beat until stiff, glossy peaks form.
- Spread the meringue evenly over the cooled coffee filling, sealing the edges to the crust.
- Bake for 10-15 minutes, or until the meringue is lightly browned.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
93g
Fat
24g
Carbs
12g
