1/4 c Butter

2/3 c Semisweet chocolate chips

1 1/3 c Graham cracker crumbs

1/2 c Sugar

3 tb Cornstarch

2 ts Instant coffee granules

1/4 c Boiling water

1 1/4 c Milk

3 Egg yolks; lightly beaten

1 3/4 c Whipping cream

1/4 c Sifted powdered sugar

For garnish: Chocolate covered coffee -beans Preheat oven to 375. Melt butter and chocolate chips in top of double boiler. Stir in graham cracker crumbs. Spoon into lightly greased 9 inch pie plate. Bake 8 minutes. Cool on wire rack completely. Mix together sugar and cornstarch in heavy saucepan and set aside. Mix coffee and boiling water together. Stir until coffee dissolves. Stir coffee, milk and yolks into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Cook 1 minute. Remove from heat. Whisk until smooth. Place a piece of plastic wrap directly on surface and chill 1 hour. Beat whipping cream on low speed until foamy. Slowly add powdered sugar. Beat until soft peaks form. Set aside 1/2 cup whipped cream for topping. Fold whipped cream into coffee mixture. Spoon filling into pie shell. Garnish with reserved whipped cream & coffee beans. THE DESSERT SHOW -----