---------- 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
     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
   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