COFFEE CREAM PIE

When a billowy wedge of this pie ends up on your plate you will know sweet bliss.

                            

1/2 cup sugar

3 tablespoons cornstarch

1 teaspoon instant coffee granules

1/4 cup strong coffee

1 1/4 cups evaporated milk

5 egg yolks, lightly beaten

1 3/4 cups whipping cream

1/4 cup sifted powdered sugar

1 prepared chocolate graham cracker crust

Garnish: chocolate covered coffee beans



Combine sugar and cornstarch in a large heavy saucepan. Gradually stir in the coffee, milk and egg yolks using a wire whisk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute, stirring constantly. Remove from heat; whisk until smooth. Place plastic wrap directly over the surface of mixture, chill 1 hour.

Beat whipping cream at low speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form.

Fold 1 1/2 cups whipped cream into coffee mixture, reserving remaining whipped cream for topping. Spoon filling into pie shell. Dollop remaining cream on top of pie. Chill at least 8 hours. Garnish with the coffee beans to serve.

Serves: 8



"Hot, black, and strong enough to walk by itself."~The Book of Coffee & Tea