Coffee Cream Pie
Ingredients


2/3 cup       sugar
5 tbsp.  cornstarch
1/2 tsp.       salt
1 cup     each evaporated milk, strong coffee
1            egg, slightly beaten
1 tsp.     vanilla
1            baked pastry shell
garnish        whipped cream
Directions
       Combine sugar, cornstarch and salt.  Heat milk and coffee
together.  Add cornstarch mixture gradually, stirring constantly.
Cook over boiling water until thick and smooth; stirring frequently
(about 15 minutes).  Pour part of mixture over egg, blending
throughly.  Return to double boiler and cook 2 minutes longer.  Cool.
Add vanilla.  Turn into pastry shell.  Cover with whipped cream.
Makes 1 (9") pie.
Coffee Sauce
2            egg yolks
1/3 cup       sugar
1/8 tsp.       salt
1 cup     hot clear black coffee
       Beat eggs, sugar and salt together.  Add coffee gradually,
stirring constantly.  Cook over water until mixture coats a spoon.
Chill. 
Makes 1 cup sauce.

Cappuccino Cream Pie
Yield: 12 servings

Macadamia crust:
1 1/2 c Graham cracker crumbs
3/4 c Toasted ground macadamia nuts
1/3 c Sugar
1 ts Ground cinnamon
1/2 ts Ground nutmeg
3 tb Unsalted butter; melted

Cappuccino filling:
3 c Milk
1/2 c Sugar
1/3 c Flour
5 oz White chocolate cut into small pieces
3 tb Instant espresso powder
A dash pure vanilla extract
5 Egg yolks
1 1/2 c Heavy cream whipped until stiff
Chocolate-covered espresso beans

For the crust, in a large bowl combine
crumbs, nuts, sugar, cinnamon, and
nutmeg and mix well. Add butter and
mix well to moisten the nut mixture.
Press the mixture into a well-greased
12-inch flan or tart pan with a removable
bottom. Chill for 30 minutes.

For the filling, place milk, sugar, and flour in a
heavy-bottomed saucepan and mix well so
that there are no lumps. Add the chocolate,
espresso powder, and vanilla.

Cook, stirring, over medium heat until
mixture is thick enough to coat the back
of a spoon. Place the egg yolks in a small
bowl and whisk in enough of the milk
mixture to warm the yolks up to the
temperature of the milk. Pour the yolk
mixture into the saucepan and cook, stirring, over
medium heat until very thick.

Pour into the prepared crust and refrigerate
for at least 2 to 3 hours. Just before
serving, top with whipped cream and
garnish with chocolate-covered espresso
beans. Serve chilled.

Coffee Cream Pie

1/4 cup flour
1/8 teaspoon salt
2/3 cup sugar
1 cup strong brewed coffee
1 cup milk
2 egg yolks
2 tablespoons butter
1 baked pastry shell, 9-inch
1 recipe meringue (below)
In a medium saucepan, combine flour, salt, and sugar; add coffee and milk.
Cook, stirring constantly, until thickened. Stir mixture into beaten egg
yolks then return to the saucepan. Cook 2 minutes longer. Add butter;
cool.
Pour into pastry shell and top with meringue. Bake as directed for
meringue
(below).
Meringue Topping
2 egg whites
4 tablespoons sugar
1/2 teaspoon vanilla
Beat egg whites until frothy; gradually add sugar, continuing to beat
until
stiff peaks form. Add vanilla or other flavoring. Spoon onto pie,
spreading
to crust edge to seal filling in. Bake at 325° for 15 to 18 minutes, until
nicely browned.