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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Nutrition

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
Vitamin A: 44 %
Vitamin D: 16 %
Riboflavin: 13 %
Vitamin E: 10 %