Name: Salted Coffee Custard Pie
Yield: 8–12 servings
Ingredients: 6 Tbsp. unsalted butter, melted, slightly cooled, plus more, room temperature, for pan; 2 cups (180 g) old-fashioned oats; ¼ cup (31 g) all-purpose flour; ¼ cup (packed; 50 g) dark brown sugar; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; 1 cup (packed; 200 g) dark brown sugar; 2 Tbsp. all-purpose flour; 2 Tbsp. instant espresso powder, plus more for serving (optional); 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided; 3 large eggs; ½ cup (1 stick) unsalted butter, melted, slightly cooled; 1 Tbsp. plus 1 tsp. vanilla bean paste or vanilla extract; 1 cup cold-brew coffee concentrate (preferably Grady’s); 2⅔ cups heavy cream, divided; ½ cup mascarpone; 4 Tbsp. granulated sugar; Flaky sea salt; A 9"-diameter deep pie dish

A towering Salted Coffee Custard Pie with a slice cut out

Photograph by Rana Duzyol, Food Styling by Jesse Szewczyk, Prop Styling by Marina Bevilacqua

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.