Cappuccino Cream Pie

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
1 ds Pure vanilla extract
5 Egg yolks
1 1/2 c Heavy cream; whipped until
-stiff
Chocolate-covered espresso
-beans; for garnish

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

Serves twelve.