Oreo Cold Brew Custard Pie
Pi Day is here and we couldn’t be more excited to share with you this… well, pie recipe. This creamy dessert hits all the marks for the coffee lovers out there with a custard crafted with delicious cold brew concentrate. Don’t worry we didn’t forget about the chocolate fanatics, we topped it off with an Oreo pie crust to make it that much richer in flavor. This combination of smooth coffee custard and crunchy chocolate crust will have you and the ones you’re sharing it with (or not) celebrating 3.14 from the first bite to the last.
Ingredients
Oreo Pie Crust- 28 whole Oreos
- 4 Tbsp. unsalted butter, melted
Cold Brew Custard
- 1 cup packed dark brown sugar
- 2 Tbsp. all-purpose flour
- 2 Tbsp. instant espresso powder
- 1 tsp. kosher salt
- 3 eggs
- ½ cup (1 stick) unsalted butter, melted, slightly cooled
- 1 Tbsp. vanilla extract
- 1 cupOnyx’s Southern Weather Extractions
- 2 cups heavy cream
Ember Brews
Onyx Southern Weather Extractions
Roast: Medium-Dark
Origin: Colombia, Ethiopia
Elevation: 1850M
Process: Washed, professionally extracted
Tasting Notes: Milk chocolate, plum, candied walnuts, juicy & citric finish
SHOP EMBER BREWSDirections
Pie Crust- Preheat oven to 350ºF
- Add the Oreos to a food processor and crush until fine. If you don’t have a food processor, fill a gallon-sized freezer storage bag with the Oreo cookies and seal it. Using a rolling pin, crush the cookies in the bag until the cookies are finely crushed.
- Mix the crushed Oreos with melted butter until combined into a crumbly dough with a spatula.
- Take a 9” diameter pie dish and press the Oreo crust into the bottom and sides to form your pie crust. Start in the corners and work your way up and to the center of the dish makes this process much easier.
- Bake in the oven for 10 minutes.
- Preheat the oven to 325ºF. It’s crucial that the oven is at the right temperature to ensure the custard will set properly.
- In a large mixing bowl, add the brown sugar, flour, instant espresso powder, and kosher salt. Whisk until there are no clumps.
- Add the eggs, melted butter, and vanilla extract and whisk until the mixture is smooth.
- Gradually add in the cold brew coffee concentrate, and heavy cream, and whisk until the custard has thickened up. For this step, we used Onyx’s Southern Weather Extractions concentrate. An easy way to tell your custard has thickened properly is it will be thick enough to coat the back of a spoon. Another way to check is to run a fork along the surface, if there is a trail where the fork went then your custard is thick enough to add to the pie.
- Take the Oreo pie crust from earlier and pour in the custard. Bake for 40-50 minutes until the internal temperature reaches between 170º - 180ºF keep in mind that the filling will continue to set after baking. The edges of the filling will be set and slightly elevated and the center should still jiggle a little bit when gently shaken. Remove from the oven and place on a cooling rack to allow to cool for 3-4 hours. For best results, chill in the refrigerator for 12 hours.
- This pie is best served chilled out of the refrigerator and should be enjoyed 2-3 days after baking.
Take your pie to the next level
Top your pie with some whipped cream
If you prefer to make your own whipped topping, we recommend either a mascarpone or cream cheese frosting.
Garnish your pie with a little sprinkle of Espresso powder and kosher salt.
For our fans of frozen custard, you can freeze this pie to render it a frozen affogato!
Make this Pi Day one you and your loved ones will savor with this pie recipe. With such a rich and chocolatey coffee pie, be sure to pair it with a comforting coffee or tea at the perfect temperature in an Ember Mug 2.
