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Monday January 23 is National Pie Day, and we’re happy to offer up a coffee infused treat to help you celebrate. A fresh brewed cup of coffee is a perfect accompaniment to just about any pie, but in this case it’s also one of the ingredients. This easy-to-follow recipe will hopefully become one of your favorites and a new member of your pantheon of pies.
Preheat oven to 325°.
In a medium saucepan, combine flour, salt, and sugar; add coffee and milk. Stir until the dry ingredients are fully incorporated.
Set the stove to medium-high heat at stir the mixture with a whisk constantly, until thickened. Using a whisk will prevent clumping.
Allow the mixture to come to a boil, this will activate your starch and thicken the filling.
Custard Tip: To test for thickness, dip a spoon into the filling. Swipe the mixture from the spoon with your finger. If the spoon stays clean and the filling doesn’t cover up the spot you just swiped, your filling is at the proper thickness!
In a medium mixing bowl, beat two egg yolks. Gradually pour the thickened mixture into the yolks, whisking constantly. If you pour too fast, the heat from the filling will cook the eggs.
Return the filling to the saucepan and cook at medium-high heat for an additional 2 minutes until boiling. Stir regularly.
Stain your mixture through a sieve and into a mixing bowl. This will help your filling achieve a silky smooth texture.
Gradually add your butter to incorporate into the mixture. Once all of the butter is incorporated, allow cool for approximately 10 minutes. Whisk occasionally to prevent a film from forming.
Pour your filling into your pie crust. Cover with plastic wrap and set aside while you prepare your meringue topping.
In a medium mixing bowl, beat egg whites until frothy; gradually add sugar, continuing to beat until stiff peaks form.
Add vanilla extract and mix in until fully incorporated.
Spoon the meringue onto the pie, start at the edges of the crust to seal the filling in.
Bake at 325° for 10 minutes or until the meringue is golden brown.