Long a harmonious pair, here coffee and pie are served together as one. Chocolate-covered espresso beans hint at the flavor of the filling below, which is spiked with both instant espresso and coffee liqueur.

　　

Ingredients

makes one 9-inch pie

　　3/4 cup granulated sugar

　　1/4 cup cornstarch

　　1/4 teaspoon salt

　　2 1/2 cups milk

　　2 tablespoons plus 1 teaspoon instant espresso powder, such as Medaglia D’Oro

　　4 large egg yolks

　　1/4 cup coffee liqueur, preferably Kahlúa

　　1 teaspoon pure vanilla extract

　　4 tablespoons unsalted butter, cut into tablespoons and softened

　　Chocolate Wafer Crust (page 331)

　　1/3 cup dark chocolate–covered espresso beans

　　1 1/4 cups cold heavy cream

　　1 tablespoon confectioners’ sugar

　　

Step 1

Whisk together granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and 2 tablespoons espresso powder, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).

　　

Step 2

Whisk egg yolks in a medium bowl until combined. Whisk in milk mixture in a slow, steady stream until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, just until it returns to a boil, 1 to 2 minutes.

　　

Step 3

Strain through a fine sieve into a large bowl, and stir in coffee liqueur and vanilla. Add butter, 1 tablespoon at a time, whisking until each piece melts before adding the next one. Let custard cool, whisking occasionally, about 10 minutes.

　　

Step 4

Pour custard into baked and cooled crust. Press plastic wrap directly on surface of custard. Refrigerate until filling is firm, 4 hours (or, wrapped tightly with plastic, up to 1 day).

　　

Step 5

With a flat side of a chef’s knife, crush espresso beans, 1 at a time. Reserve 1 tablespoon larger pieces for garnish.

　　

Step 6

In a chilled bowl, beat cream, confectioners’ sugar, and remaining 1 teaspoon espresso powder until stiff peaks form. Fold small espresso-bean pieces into whipped cream mixture, and spread over pie. Sprinkle with reserved espresso-bean pieces, and serve immediately.

　　Martha Stewart's New Pies and Tarts