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? Well one of my “things” is having coffee nips in my car. I have this little cubby under the armrest and if you open it up at any given time you’ll find a generous scattering of coffee nips at all times. What are coffee nips, you say? ~gasp~ they are this delicious little hard candy that tastes like coffee smells. You know what I’m talking about, right? That wonderful aroma of coffee, with a hint of cream and sweetness, that comes close to tasting like it smells but never quite lives up to what your nose expected? Coffee nips do. And guess what else? So does this Decadent Coffee Cream Pie!
I based this pie recipe off of my Lemon Meringue 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!
I think this is my new birthday pie 🙂
Let’s get this coffee party started! You’ll need: Sweetened condensed milk, vanilla, instant coffee, eggs, butter, and a graham crust. You’re also going to need a touch of flour.
Wanna make your crust from scratch? Go for it! Wanna grab one in the store for a buck fifty like I did? More power to ya! No judgement on how you go about making this pie.
*Note on the instant coffee: You need enough for the equivalent of two cups. How much is that? Check the package of the instant coffee you have. It will tell you how much to add to a cup. Double that.
Common Sense Rabbit Trail: Guess what? This sweetened condensed milk I am using is “technically” expired. Am I using it any way? You better believe it! Without even blinking. Am I suggesting you use expired canned goods? No, I’m just suggesting you base your decisions on common sense rather than a stamped on date. Commercially canned goods, if the can is intact with no dents or signs of rust, have been proven to be good for years and years past their expiration dates. In fact, 100 year old canned food has been found and tested to show that it was still safe to consume, even though nutritional quality had deteriorated (Ie. not as many vitamins and minerals were present). But a lot of people see an expiration date and toss it, wasting perfectly good food.
So what do you do? Well, if a canned item is expired first inspect the can to ensure that it is intact. Then, open the can and use your best judgement. You have to do what you are comfortable with. Personally, I automatically double the shelf life in my mind. If a canned item says it is good for two years, I’m gonna give it four. Should you do this? Again, that is up to you. What I would like to encourage here is thinking for yourself and using common sense. Common sense is like a muscle present in your brain but it gets so little use these days and the human race is in danger of losing it entirely.
Another thing you should do is rotate your canned goods. First in, first out. When you buy an item, say a can of peaches, and go to put that in your pantry, if you see another can of peaches there, put the new can behind it so that you use the older can first. You see, I have sweetened condensed milk that isn’t expired right now, but I’m not going to use it today because I need to use this older can first. Makes sense, right?
If some of you are wondering “Why would you have more than one can of sweetened condensed milk in your pantry?” my answer is another question “Why would you only have one can if it is something you use on a regular basis?” Anytime I find that I am out of an ingredient I need, I don’t just buy what I need, I buy enough to give me a little surplus. Take canned tomatoes for instance. I use canned tomatoes a LOT. Probably a few cans each week. So, if I find that I am out of them, I will look for the best deal (usually at Aldi’s) and instead of just buying one can of tomatoes, I’ll buy twelve cans, thereby giving me about a month’s surplus of tomatoes. It helped that I paid about .30 cents less per can that if I had of bought them elsewhere so I got a surplus of tomatoes, saved myself a few future trips to the grocery store, and saved $3.60.
Most people only have about three days worth of groceries in their homes. I have addressed the lack of prudence in this before so I won’t go into it now other than to reiterate my whole muscle of common sense point.
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 sauce pot. Egg yolks (save the whites), butter, condensed milk, flour, and instant coffee. 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 ten 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 into crust. Allow 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!
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 exist 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 to cool slightly and then cover and place in the refrigerator until thoroughly chilled.
Enjoy a cool slice of coffee lover’s heaven! Store pie in fridge.
- 14 ounce can sweetened condensed milk
- 3 eggs separated
- 1 tablespoon flour all purpose or self rising
- 1/4 stick butter
- 2 servings of instant coffee enough to make two cups, check package directions for amount
- regular size graham cracker crust not deep dish
- 1 teaspoon vanilla
- 1/4 cup sugar for meringue
- In medium sauce pot, combine butter, condensed milk, egg yolks, instant coffee, and flour. Stir this constantly over medium high heat until noticeably thicker, about ten minutes. Remove from heat, stir in vanilla. Pour into shell and set aside.
- Place egg whites in clean bowl and beat with electric mixer until white and foamy. Add sugar. Continue to beat until stiff peaks form. Spoon over top of pie and spread to cover the top, making sure that meringue touches edges of pie crust all around to prevent shrinking while baking.
- Bake at 325 for fifteen minutes, or until meringue is golden brown. Allow to cool and then cover and refrigerate until thoroughly chilled before serving.
Let love and faithfulness never leave you; bind them around your neck, write them on the tablet of your heart. ~ Proverbs 3:3Yum