Teas and Coffees
Easy
Iced coffee
10 min
Desserts
Easy
Recipe of Coffee pie
Coffee pie is a classic dessert in many Latin American homes, perfect for coffee lovers. This easy recipe combines crunchy Maria cookies with a creamy mixture of evaporated milk, butter, and instant coffee, creating a smooth texture and an intense but balanced flavor. Ideal for celebrations or to treat yourself on any occasion, this pie requires no oven, just refrigeration.
Why you'll love it?
- It's quick to prepare, with simple and affordable ingredients.
- You can adapt it to vegan or dairy-free versions using almond milk and ghee.
- The optional touch of rum, brandy, or Baileys gives it a sophisticated twist.
Coffee pie is an excellent choice for sharing with family, and its flavor evokes cozy afternoons. If you're looking for a dessert that impresses without complications, this recipe is for you. Also, you can vary the coffee intensity to your taste, and even add a pinch of cinnamon or cocoa to customize it.
Prep
20 min
Servings
8
Ingredients
Directions
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1
In a mortar, finely dissolve the sugar and the 3 tablespoons of coffee; in the meantime, heat your milk with 2 tablespoons of instant coffee in a pot. NOTE: Heat to low heat and try to dissolve the coffee lumps in the milk. If you use almond milk, let it boil so that the water evaporates a little more and has a less light consistency. (Incorporate the optional ingredient; Rum or Brandy or Baylis)
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2
Add the fine coffee powder with sugar to the /ghee butter. Mix well, if the coffee flavor is still very light, add the flavor to your liking. NOTE: If you use honey instead of sugar, add it before coffee and mix.
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3
The skill and coordination trick starts here: Place in the center your mold in which you will place your cookies. On the more right-handed side, place the cookies and milk with coffee and in your other hand the butter and a soft spatula or kitchen brush to cover with the butter
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4
Moisten the cookies one by one, taking care that they don't fall apart, you have to leave them long enough to soak in the liquid, but also that when you place them in the mold they don't fall apart.
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5
After the first floor of moistened cookies on the bottom of your mold, roll a thin layer of butter with coffee over them and repeat step 5 and then step 6 until you have a height between 4 and 5 cm high. 8-10 layers of cookies (I used a 20x30 cm mold)
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6
Take care that the corners also have moistened biscuits and the butter coating so that it does not lose shape. Store in the fridge for 4 to 6 hours, try to take it out half an hour before enjoying it so that the butter is not “so hard”.
