So many times when you get something that is supposed to be coffee flavored, it doesn’t have a great coffee flavor. It can be disappointing.
I was thrilled to find that this pie actually tastes like coffee!
There were a few things I did not get quite right with this recipe.
To start, my nut crust was not great.It would not hold together. I think I added too much butter to the nuts and flour.
The custard part was so very delicious. The coffee flavor was strong. The texture beautiful.
The meringue layer was a little thin. I honestly don’t think there was quite enough of it. I would increase the egg whites by at least one for a thicker meringue.
My other issue with the meringue is that it didn’t hold. I made the pie in the morning. By the time I served it, the meringue had broken.
I am not sure why this happens, but I have had it happen before. I wonder what they put in the store bought meringues to make them stay fluffy. . . . It did taste nice at least.
So overall, I made some missteps, so it didn’t look great. But it sure did taste amazing!
COFFEE CREAM PIE
1/4 Cup Flour
1/8 Teaspoon Salt
2/3 Cup Sugar
1 Cup Strong Coffee
1 Cup Milk
2 Egg Yolks
2 Tablespoons Butter
1 Brazil Nut Pie Shell
MERINGUE
2 Egg Whites
4 Tablespoons Sugar
Pinch Salt
1/2 Teaspoon Vanilla
Mix flour, salt, and sugar thoroughly. Add coffee and milk and cook until thickened, stirring constantly. Stir slowly into beaten egg yolks and cook 1 minute longer. Add butter. Cool. Pour into pie shell. For meringue - beat egg whites until stiff. Add sugar gradually and continue beating until the mixture is fine grained and will hold its shape. Add salt and vanilla. Cover top of pie with meringue. Place in a 325 degree oven and bake until the meringue is slightly browned, about 12 to 15 minutes.
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