Dairy Farmers of Canada

Café au Lait Pie

This recipe is taken from the 1999 Milk Calendar. If you like the taste of coffee, you'll adore this real cream dessert. For a distinctive European flavour try finely crushed biscotti (use your food processor), instead of graham wafer crumbs.

  • Prep: 15 min
  • Cooking: 10 min - 15 min
  • Refrigeration: 1 h
Yields 8 servings
cafe au lait pie

Ingredients

  • Crust
  • 1 1/2 cups (375 mL) finely crushed biscotti or graham wafer crumbs
  • 1/3 cup (80 mL) butter melted
  • Filling
  • 2/3 cup (160 mL) sugar
  • 3 tbsp (45 mL) cornstarch
  • 3 tbsp (45 mL) instant coffee
  • 2 cups (500 mL) 35 % cream
  • 2 tbsp (30 mL) butter at room temperature
  • Topping
  • 1 cup (250 mL) 35 % cream
  • 2 tbsp (30 mL) sugar
  • Cocoa powder for dusting
  • Coffee beans (optional)

Preparation

Crust

Stir together cookies and butter. Press onto bottom and sides of a 9-inch (23 cm) pie plate. Bake in preheated 350 °F (180 °C) oven 8 min. Cool completely.

Filling

In heavy saucepan, mix sugar, cornstarch and coffee granules well. Over medium heat, slowly whisk in cream. Bring to a boil, stirring continuously.

Reduce heat; simmer 1 min stirring continuously. Stir in butter a tablespoon at a time. Pour filling into pie shell. Refrigerate until cold.

Topping

Whip cream with sugar until soft peaks form.

Swirl whipped cream over coffee filling. Chill 1 hour before serving. Dust with cocoa and decorate with coffee beans.

Tips

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Nutritional information

Per serving
Energy: 544 Calories
Protein: 3 g
Carbohydrate: 38 g
Fat: 43 g
Fibre:
Sodium: 204 mg

Top 5 Nutrients

(% DV*)
Calcium: 6 % / 68 mg
Riboflavin: 13 %
Vitamin A: 44 %
Vitamin D: 16 %
Vitamin E: 10 %