Coffee Pie With Meringue
My coffee pie recipe includes a decadent and creamy coffee filling inside a flaky pie crust with a light and fluffy meringue topping.
You know how we each have a “thing” that we always have on hand or something that we always do that just makes our life infinitely nicer? That for me is, of course, COFFEE! There are a few other coffee-flavored treats floating around Southern Plate, like my coffee brownies (with coffee frosting), coffee butter cake, and cappuccino cake with cappuccino buttercream frosting. But today I’m excited to share with you this decadent coffee cream pie recipe.
Coffee lovers will be droolin’ over the wonderful coffee aroma with a hint of cream and sweetness that’s just enough for all palates! I like to say it tastes like coffee smells a.k.a amazing! Fortunately, this is an easy coffee pie recipe that you will ace! I based this pie recipe on my lemon meringue pie recipe. It took a little work and modifications to get it just right but now I have a pie I know you’ll love as much as I do.
It includes a store-bought graham cracker crust to make life easier, which will fill with the creamiest coffee filling. It’s made from eggs, butter, condensed milk, flour, vanilla extract, and instant coffee. The final piece is the light and fluffy meringue topping. Once you assemble your coffee pie, all you need to do is bake it for 15 minutes and then (unfortunately) let it chill.
But hey, I promise it’s worth the wait. I just know you’ll love the combination of the fluffy meringue with the creamy coffee filling. I know I do. In fact, I think it’s safe to say that this coffee cream pie is my new birthday pie.
Let’s get this coffee party started!
Recipe Ingredients
- Sweetened condensed milk
- Vanilla extract
- Instant coffee granules
- Eggs
- Unsalted butter
- Graham cracker crust
- Flour
- Sugar
How To Make Coffee Cream Pie
Separate your eggs.
They were getting far too chummy in there anyway.
Make sure you don’t have any of the yolk (right) in with the white (left).
Place your ingredients in a saucepot: egg yolks (save the whites), butter, condensed milk, flour, and instant coffee granules.
Put this over medium-high heat and stir constantly until it comes to a little boil.
Reduce heat to medium and continue stirring until it is thickened (about 10 minutes altogether).
Remove from heat and stir in vanilla.
If you forget to stir in the vanilla, no worries. It’ll still be fine.
I know it seems thick already but it will get thicker.
Pour your filling into your pie shell. Allow it to cool slightly while you make your meringue.
Oh, please please please lick that spoon that you stirred the filling with as an omen of good things to come!
Making the meringue
Make your meringue by placing your egg whites in a mixing bowl and beating the living mess out of it until it gets really good and foamy.
Add in sugar and beat again until it looks like this.
It is always important to make sure your mixing bowl and beaters are SUPER SUPER clean when making a meringue. If there exists the slightest hint of grease or oil residue on them, your egg whites won’t whip like you want them to.
Spread your meringue over the top of your pie, being sure to spread it all the way to the edges so that it touches all around.
This prevents the meringue from pulling back and shrinking while baking.
Place this in the oven at 325 for 15 minutes, or until the top is nice and golden brown.
Allow the pie to cool slightly and then cover and place in the refrigerator until thoroughly chilled.
Enjoy a cool slice of coffee lover’s heaven!
Storage
Cover the coffee cream pie with plastic wrap/aluminum foil or place leftovers in an airtight container and store them in the fridge for up to 2 days.
Recipe Notes
- Feel free to make your own homemade pie crust (this is my recipe but it’s not for a graham cracker crust).
- To make two cups of instant coffee, refer to your individual coffee package.
Recipe FAQs
How do you make chocolate coffee pie?
You can make chocolate coffee pie by adding three tablespoons of cocoa powder to the pie filling. Another idea is to use a chocolate pie shell instead, like an Oreo cookie crust.
How do you serve coffee pie?
Now, this coffee cream pie tastes perfect as is. However, if you want to add a drizzle of chocolate sauce or caramel sauce I’m not gonna stop ya!
You need these other pie recipes in your life:
Caramel Banana Pie (a.k.a Easy Banoffee Pie)
Buttermilk Peach Pie With Canned Peaches
Ingredients
- 1 14-ounce can sweetened condensed milk
- 3 eggs, separated
- 1 tablespoon all-purpose or self-rising flour
- 1/4 stick butter
- 2 packs instant coffee granules, usually 1-2 tablespoons depending on how strong of a coffee flavor you want
- 1 regular-size graham cracker crust
- 1 teaspoon vanilla extract
- 1/4 cup sugar
Instructions
- In a medium saucepot, combine butter, condensed milk, egg yolks, instant coffee granules, and flour. Stir this constantly over medium-high heat until noticeably thicker (about 10 minutes). Remove from heat and stir in vanilla. Pour into pie shell and set aside.1 14-ounce can sweetened condensed milk, 3 eggs, separated, 1 tablespoon all-purpose or self-rising flour, 1/4 stick butter, 2 packs instant coffee, 1 regular-size graham cracker crust, 1 teaspoon vanilla extract
- Place egg whites in a clean mixing bowl and beat with an electric mixer until white and foamy. Add sugar. Continue to beat until stiff peaks form. Spoon over the top of the pie and spread to cover the top. Make sure the meringue touches the edges of the pie crust all around to prevent shrinking while baking.1/4 cup sugar, 3 eggs, separated
- Bake at 325 for 15 minutes or until meringue is golden brown. Allow the pie to cool and then cover and refrigerate until thoroughly chilled before serving.
Nutrition
Let love and faithfulness never leave you. Bind them around your neck and write them on the tablet of your heart.
~ Proverbs 3:3
I wonder if this pie, minus the meringue topping, can be successfully frozen after chilling? Has anyone tried it with this type pie? Thank you.
Coffee and pie. I don’t think it gets any better than this! Mmm…
I have to agree Julie!!
I wonder what it would be like if you added pecans! I’m not a pecan pie person buy but after reading the comments about Pecan Pie and coffee going so well together it seems this would make a great pie. Just a thought. I think I will try this pie just for fun.
Let me know how it turns out!!
I love this pie. I make sure I have it every yr on my birthday in November. TY so much for the recipe.
You have good taste Barbara!!
This sounds delicious- pie plus coffee– mmm. Quick question though: if I were to top with cool whip instead would I still need to bake it at? I am thinking I want to make this for my birthday next month.
If you’re using the cool whip topping….do you still have bake the pie or is the filling cooked sufficiently on the stove top before you put it in the pie shell?
Great question! It is cooked enough by the time it it thickened so no baking necessary but it is best if you refrigerate it and get it cold before serving so it firms up a little for neater slices:)
Hi all. When you add cream topping do you use tub of whip cream .or whip cream in the pressure can.like Real whip.. thank you.
Ken.
I would use the type in the tub personally, as it is a bit more stable. However, the type in the can is yummier, just make sure you put it in the fridge right after adding it if you aren’t eating it right away. An even better option (best tasting) is homemade 🙂