Salted Coffee Custard Pie

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.Cook’s notes: This pie requires a 9"-diameter deep-dish pie dish.Welcome to Bon Appétit Bake Club, a community of curious bakers. Each month senior Test Kitchen editors Jesse Szewczyk and Shilpa Uskokovic share a must-make recipe and dive deep on why it works. Come bake and learn with us—ask questions, share pics, listen to our podcast, and lots more here. And don't forget to join the Bake Club Group chat over on Substack.