CHARLOTTE, N.C. (QC Life) - If you’re a coffee-lover, then Milk Glass Pie has just the dessert for you.
Keia Mastrianni came by the QC Kitchen to whip up their red eye pie, made with equal parts cold brew and brown sugar.
She shared her recipe for the pie, which can be found below:
Ingredients:
- For coffee syrup:
- 1 cup good cold brew coffee
- 1 cup packed light brown sugar
- For pie:
- 1 stick butter
- 4 oz (1/2 cup), chopped dark chocolate or dark chocolate chips
- 2 T light brown sugar
- 1/4 cup espresso powder (I like Medaglia D’Oro Espresso Instant Coffee)
- 1/4 cup fine yellow cornmeal
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup heavy cream
- 1 T vanilla
- 1 9-inch parbaked pie shell
Directions:
- For coffee syrup:
- Combine the cold brew and brown sugar in a pot on the stovetop and whisk to combine.
- Bring the mixture to a boil, then reduce to medium-low heat and let simmer on the stovetop until reduced by a third. The mixture will thicken slightly. You can test for doneness by dipping a spoon into the syrup and running a finger across the back of the spoon. The line will gently hold rather than run straight off the spoon.
- While the syrup reduces, pull out your eggs and cream for the red eye filling and let them come to room temperature. You will need a half a cup for this recipe. Any extra syrup can me added to coffee drinks, or drizzled over ice cream.
- For pie filling:
- Preheat the oven to 325 degrees.
- Fill a medium pot halfway with water and place on stovetop. In a medium bowl, combine butter and chocolate and place on top of the pot with water in it. This is a double-boiler.
- Over medium-high, melt the butter and chocolate together. Periodically stir with a spatula until the mixture is smooth and glossy.
- To a large bowl, add brown sugar, espresso powder, cornmeal and salt and whisk together. Whisk in 1/2 cup of the coffee syrup. Once the butter and chocolate are melted, slowly add chocolate mixture to the coffee mixture and whisk thoroughly. In a separate bowl, crack the eggs and briskly whisk to create a more homogenous mixture. Whisk in cream and vanilla until combined.
- Slowly pour the egg mixture into the coffee mixture and whisk until combined.
- Pour filling into parbaked pie shell and bake for 40-50 minutes, rotating halfway through. The pie is done when the edges have puffed slightly and the center jiggles like Jello. If the center waves like the ocean, it is not done.
- Allow the pie to cool completely before slicing and serving. Pie can be wrapped and stored in the refrigerator for up to one week, although it is best within three days.
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