Coffee Cream Pie

A smooth, coffee-flavored cream filling and a melted semisweet chocolate-infused graham cracker crust makes this pie a winner.

Recipe Ingredients:

Crust:
1/4 cup butter or margarine
2/3 cup semisweet chocolate chips
1 1/3 cups graham cracker crumbs

For Filling:
1/2 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon instant coffee powder
1/4 cup boiling water
1 1/4 cups milk
5 large egg yolks
1 package plastic wrap

For Topping:
1 3/4 cups heavy cream
1/4 cup powdered sugar

Cooking Directions:

1. Preheat oven to 375°F (190°C).
2. For Crust: Melt butter and semisweet chocolate chips in a heavy saucepan over low heat. Stir in graham cracker crumbs then spoon into a buttered 9-inch pie plate, forming up the sides. Bake for 8 minutes. Cool.
3. For Filling: Combine sugar and cornstarch in a large, heavy saucepan; set aside.
4. In a bowl, combine instant coffee powder and boiling water; stir until dissolved.
5. Gradually stir the coffee mixture, milk, and egg yolks into the sugar mixture. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, stirring constantly.
6. Remove from the heat, stirring smooth. Place plastic wrap directly on the surface and chill for 1 hour.
7. For Topping: Beat cream to soft peaks then gradually add powdered sugar and beat until stiff.
8. Fold 1 1/4 cups of the whipped cream into the coffee mixture, reserving the remainder for garnish.
9. Spoon the coffee mixture into the graham cracker shell. Garnish with the reserved whipped cream.

Makes 8 servings.