If you can’t be fussed with making coffee and dessert after a big holiday dinner, consider this twofer instead. The silky, sliceable, cool custard is rich and intense with two kinds of coffee, while the oatmeal crust is a tweedy-textured study in contrast. It’s prebaked to mitigate sogginess but doesn’t require pie weights. Mascarpone keeps the whipped cream firm and fluffy for a full 24 hours.
Don’t be tempted to skip the cold-brew concentrate. You don’t want regular cold brew, and definitely not brewed and cooled coffee from your coffee machine at home, no matter how fancy. The concentrate (highly recommend Grady’s Cold Brew Coffee Concentrate) is consistent every single time with exactly the right strength to stand up to the dairy and eggs in the filling.
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What you’ll need
9"-Diameter Deep Pie Dish
$18 At Amazon
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Food Processor
$70 At Amazon
Wire Cooling Rack
$17 At Bon Appétit Market
Electric Mixer
$40 At Amazon
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Recipe information
Yield
8–12 servings
Ingredients
Crust
Custard and assembly
Special equipment
Preparation
Crust
Step 1
Place a rack in middle of oven and preheat to 350°. Butter pie dish with unsalted butter. Pulse 2 cups (180 g) old-fashioned oats, ¼ cup (31 g) all-purpose flour, ¼ cup (packed; 50 g) dark brown sugar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a food processor until oats are coarsely ground. Drizzle in 6 Tbsp. unsalted butter, melted, slightly cooled; pulse just until mixture comes together. Transfer to prepared dish; wipe out and reserve food processor. Press crust firmly and evenly across bottom and up sides of dish with a flat-bottomed measuring cup. Bake until golden and surface looks dry, 25–30 minutes. Transfer crust to a wire rack; reduce oven temperature to 325°.
Custard and assembly
Step 2
Pulse 1 cup (packed; 200 g) dark brown sugar, 2 Tbsp. all-purpose flour, 2 Tbsp. instant espresso powder, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in food processor until no lumps remain, about 1 minute. Add 3 large eggs, ½ cup (1 stick) unsalted butter, melted, slightly cooled, and 1 Tbsp. vanilla bean paste or vanilla extract and pulse until smooth. Add 1 cup cold-brew coffee concentrate and 2 cups heavy cream and pulse until well combined.
Step 3
Pour custard into crust (it’s okay if crust is still warm). Bake pie until edges of filling are set and slightly puffed but center still wobbles a little when gently shaken, 40–50 minutes (filling will continue to set after baking). Transfer to a wire rack; let cool at least 3 hours, or, preferably, chill 12 hours.
Step 4
Using an electric mixer, beat ½ cup mascarpone, 4 Tbsp. granulated sugar, remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ⅔ cup heavy cream, and 1 tsp. vanilla bean paste or vanilla extract in a medium bowl until soft peaks form. Spoon whipped cream mixture over pie; swirl lightly to create divots and peaks.
Step 5
Just before serving, dust with instant espresso powder if desired; sprinkle generously with flaky sea salt.
Do ahead: Pie (without espresso powder and sea salt garnishes) can be made 1 day ahead. Cover loosely and keep chilled.
Recipe notes
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