Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.5 cup (113g) cold unsalted butter, cubed
  • 1 tbsp (12g) granulated sugar
  • 0.5 tsp (3g) sea salt
  • 4 tbsp (60ml) ice water
  • 3 large eggs
  • 2 large egg yolks
  • 0.75 cup (150g) granulated sugar
  • 1.5 cups (355ml) whole milk
  • 0.75 cup (175ml) heavy cream
  • 3 tbsp (18g) finely ground espresso beans
  • 1 tsp (5ml) vanilla bean paste
  • 0.25 tsp (1.5g) fine sea salt

Instructions:

  1. Preheat oven to 375°F (190°C). Roll out chilled dough and fit into a 9-inch pie plate. Line with parchment paper and fill with pie weights.
  2. Bake for 15 minutes, remove weights, and bake for another 10 minutes until the bottom is dry and lightly golden.
  3. In a small saucepan, combine milk, heavy cream, and ground espresso. Heat until simmering, remove from heat, and let steep for 10 minutes.
  4. In a large bowl, whisk 3 eggs, 2 yolks, 0.75 cup sugar, vanilla, and salt. Strain the warm espresso-milk mixture through a fine-mesh sieve into the egg mixture while whisking constantly to temper.
  5. Reduce oven temperature to 325°F (165°C). Pour the custard into the par-baked crust.
  6. Bake for 40 minutes until the edges are set but the center has a slight, uniform wobble. Cool completely then chill for at least 2 hours before serving.