Missy’s silky-soft, homemade Mocha Pie is preferable when served cold. She used instant coffee and mixed it with milk, heavy cream, brown sugar, egg whites and yolks, vanilla extract, cocoa powder, whipped cream and pinch of salt, to create such an awesomely moist and mouthwateringly silk-soft, homemade Mocha Pie! I would love to have a piece with my favorite coffee and cream for breakfast!
Ingredients: 6-8 servings
1 9″ chocolate nut pie crust (I used a pre-made chocolate, walnut, and pecan crust)
1 1/2 cups whole milk
1 cup heavy whipping cream
⅓ cup brown sugar sugar
2 tbsp. decaf instant coffee powder (regular instant coffee powder is fine too)
¼ teaspoon salt
2 large eggs
3 egg yolks
1/4 cup white sugar (granulated)
2 tsp vanilla extract
about 1/2 tbsp. cocoa powder (for topping)
1-2 cups whipped cream (for topping)
Baking Preparation:
- Preheat oven to 325º.
- In a medium saucepan, combine milk, heavy cream, brown sugar, instant coffee, and salt. Cook over medium heat, until you see bubbles form around the outer edge, and immediately turn burner off.
- In a mixing bowl, whisk together the egg yolks, eggs, white sugar, and vanilla extract.
- While continuing to gently whisk the egg mixture, slowly pour the warmed milk mixture into your bowl, about 1 cup at a time, until all liquid ingredients are mixed together.
- Using a mesh strainer, sift the milk back into the saucepan to remove any cooked egg. Repeat, sifting back into the bowl, if necessary.
- Slowly pour your hot filling into the pie crust, leaving about 1/2″ of empty space below the top of the pie crust.
- Very carefully, place pie into the oven on the middle rack, and bake for 45 minutes. The custard will have risen about 2″, but remain wobbly in the center of the pie.
- Allow this mouthwateringly silky-soft, homemade Mocha pie to cool completely at least 2 hours in the refrigerator, or overnight.
- Top with whipped cream and a dusting of cocoa powder, and serve cold.
Tip: Just try it, it’s heaven!
