Coffee Cream Pie

Directions

1. 1
   Whisk together granulated sugar, cornstarch, and salt in a medium saucepan.
2. 2
   Whisk in milk and 2 tablespoons espresso powder, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).
3. 3
   Whisk egg yolks in a medium bowl until combined.
4. 4
   Whisk in milk mixture in a slow, steady stream until completely incorporated.
5. 5
   Return mixture to saucepan, and cook over medium heat, stirring constantly, just until it returns to a boil, 1 to 2 minutes.
6. 6
   Strain through a fine sieve into a large bowl, and stir in coffee liqueur and vanilla.
7. 7
   Add butter, 1 tablespoon at a time, whisking until each piece melts before adding the next one.
8. 8
   Let custard cool, whisking occasionally, about 10 minutes.
9. 9
   Pour custard into baked and cooled crust.
10. 10
    Press plastic wrap directly on surface of custard.
11. 11
    Refrigerate until filling is firm, 4 hours (or, wrapped tightly with plastic, up to 1 day).
12. 12
    With a flat side of a chefs knife, crush espresso beans, 1 at a time.
13. 13
    Reserve 1 tablespoon larger pieces for garnish.
14. 14
    In a chilled bowl, beat cream, confectioners sugar, and remaining 1 teaspoon espresso powder until stiff peaks form.
15. 15
    Fold small espresso-bean pieces into whipped cream mixture, and spread over pie.
16. 16
    Sprinkle with reserved espresso-bean pieces, and serve immediately.