Delectable Chicory Coffee Custard Pie
Some of the links on this website are affiliate links, which means that if you make a purchase through these links, I may earn a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. I only recommend products I genuinely trust and believe will bring value to my readers. Also, some of the content was created with strategic use of AI tools. For more information, please visit the Privacy Policy page. Thank you for supporting my blog and helping me continue to provide valuable content.
This custard pie feels like a whisper from an older generation—a time when dessert was simple, satisfying, and never too sweet. The chicory brings a deep, roasty note that turns the silky custard into something altogether soulful. If you’ve ever brewed chicory coffee in a French press, or sipped café au lait with someone you love, this pie will feel like home.
It’s a slice of Southern stillness: earthy, creamy, and just right after a good meal or long chat. On Mother’s Day, I serve it chilled with a cloud of cream and the quiet hum of gratitude in the background.
💗 Why You’ll Love This Recipe
- Creamy, not-too-sweet custard filling
- Chicory adds a beautiful, bold flavor
- Rustic, old-fashioned dessert made modern
- Naturally gluten-free filling
- Can be made a day ahead
🕒 Quick Reference
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Chill Time: 2 hours min
- Total Time: 3 hours
- Servings: 8
- Dietary Info: Gluten-free option
⭐ Key Ingredients at a Glance
- Chicory root or strong brewed chicory coffee
- Whole milk
- Eggs
- Sugar
- Vanilla
- Nutmeg
- Pie crust
🛒 Ingredients
For the Custard:
- 1 cup whole milk
- ½ cup brewed chicory coffee (or 1 tbsp roasted chicory root steeped in ½ cup hot water)
- ¾ cup sugar
- 3 large eggs
- 1 tsp pure vanilla extract
- ¼ tsp salt
- Pinch of nutmeg (optional, but lovely)
For the Crust:
- 1 9-inch pie crust (homemade or store-bought, baked and cooled)
👩🍳 Instructions
🥄 Step 1: Brew & Blend
- Brew chicory coffee or steep chicory root in hot water. Let cool slightly.
- In a large bowl, whisk eggs, sugar, vanilla, salt, and nutmeg.
- Stir in milk and chicory. Whisk until smooth and well-blended.
🥄 Step 2: Assemble
- Preheat oven to 325°F. Place your cooled, pre-baked crust on a sheet pan.
- Carefully pour custard mixture into the pie shell.
🥄 Step 3: Bake
- Bake for 50–60 minutes, or until edges are set and the center jiggles just slightly.
- Let cool at room temperature, then chill at least 2 hours before slicing.
🍽 Serving & Pairing Ideas
- Top with whipped cream or dust with cinnamon
- Pair with hot chicory coffee or sweet cream tea
- Serve thin slices with fresh berries or candied pecans
🧊 Storage & Make-Ahead Tips
- Chill leftovers in the fridge for up to 4 days
- Best served cold, straight from the fridge
- Can be made a full day ahead for stress-free serving
🌿 Final Thoughts & Call to Action
This custard pie feels like a Southern hymn—quiet, rooted, and full of depth. It’s not fussy, and that’s part of its charm. Whether you’re serving it to your mama, your neighbor, or yourself on a porch swing, it’s a gentle, grounding way to end a meal.
I hope it blesses your table the way it has mine. 💛
Tag @SouthernSoilSunshine if you make it—I’d love to see your pie in all its cozy glory.
➡️ If you enjoy classic recipes with a garden twist, try my:
👉 Delicious Apple Cinnamon Overnight Oats
