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I designed this pie to be a grown-up version of a childhood favorite, chocolate cream pie.
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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.
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For the crust, in a large bowl combine crumbs, nuts, sugar, cinnamon, and nutmeg and mix well.
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Add in butter and mix well to moisten the nut mix.
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Press the mix into a well-greased 12-inch flan or possibly tart pan with a removable bottom.
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Refrigeratefor 30 min.
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For the filling, place lowfat milk, sugar, and flour in a heavy-bottomed saucepan and mix well so which there are no lumps.
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Add in the chocolate, espresso pwdr, and vanilla.
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Cook, stirring, over medium heat till mix is thick sufficient to coat the back of a spoon.
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Place the egg yolks in a small bowl and whisk in sufficient of the lowfat milk mix to hot the yolks up to the temperature of the lowfat milk.
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Pour the yolk mix into the saucepan and cook, stirring, over medium heat till very thick.
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Pour into the prepared crust and chill for at least 2 to 3 hrs.
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Just before serving, top with whipped cream and garnish with chocolate-covered espresso beans.
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Serve chilledServes twelve.
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From Ask Caprial/Tv programs
