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