Hualalai 100% Kona Coffee single-serving Cups

100% kona coffee K cups

  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 1/2 cups milk
  • 4 Kona coffee k cups, such as Hualalai 100% pure Kona Coffee Pods 2.0
  • 4 large egg yolks
  • 1/4 cup coffee liqueur, preferably Kahlua
  • 1 teaspoon pure vanilla extract
  • 4 tablespoons unsalted butter, cut into tablespoons and softened
  • 1/3 cup dark chocolate-covered Kona coffee beans or chocolate curls
  • 2 1/2 cups cold heavy cream
  • 2 tablespoons confectioners’ sugar

100% Kona Coffee single-serving Cups Cream Pie Directions:

  1. Whisk together granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and 2 Kona coffee k cups, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).

  2. Whisk egg yolks in a medium bowl until combined. Whisk in milk mixture in a slow, steady stream until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, just until it returns to a boil, 1 to 2 minutes.

  3. Strain through a fine sieve into a large bowl, and stir in coffee liqueur and vanilla. Add butter, 1 tablespoon at a time, whisking until each piece melts before adding the next one. Let custard cool, whisking occasionally, about 10 minutes.

  4. Pour custard into baked and cooled crust. Press plastic wrap directly on surface of custard. Refrigerate until filling is firm, 4 hours (or wrapped tightly with plastic, up to 1 day).

  5. With the flat side of a chef’s knife, crush dark chocolate-covered Kona coffee beans, 1 at a time. Reserve 1 tablespoon large pieces for garnish.

  6. In a chilled bowl, beat cream, confectioners’ sugar, and remaining 1 Kona coffee K-cup until stiff peaks form. Fold small Kona-bean pieces into whipped cream mixture, and spread over pie. Sprinkle with reserved Kona-bean pieces or chocolate curls, and serve immediately.

100% Kona Coffee K-Cup Cream Pie Cook’s Notes

The 100% Kona Coffee single-serving Cups and Kahlua Coffee liqueur add rich undertones to the flavor of this pie, but omit the dark chocolate-covered Kona coffee beans, as Martha did on episode 507 of independent media promotion Martha Bakes, for a smoother version of the pie and decorate using chocolate curls instead.