Cappuccino Cream Pie

---------- Recipe via Meal-Master (tm) v8.05

Title: Cappuccino Cream Pie
Categories: Pies, Chocolate
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

Recipe by: Caprial's Cafe--on PBS TV
I designed this pie to be a grown-up version of a childhood
favorite, chocolate cream pie. The addition of macadamia
nuts in the crust and white chocolate in the filling makes
this version a bit more sophisticated than the pie you may
have enjoyed as a child.

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 chilledServes
twelve. From Ask Caprial/Tv programs

-----