A Delicious recipe for creamy coffee pie. Serve garnished with coffee beans.
To make the crust: mix ingredients well and press into a pie plate.
To make the filling: Dissolve instant coffee in 2 tablespoons milk in a small bowl, then stir in gelatin and let stand. Whisk together cornstarch and remaining milk in a 2-quart heavy saucepan and bring to a simmer slowly over low heat, stirring constantly. Continue to simmer, stirring, 2 minutes. Remove from heat, then add gelatin mixture, chocolate, brown sugar, and rum, whisking until smooth, about 1 minute. Transfer mixture to a metal bowl set in a larger bowl of ice and cold water. Cool filling, whisking constantly, just to room temperature, 3 to 5 minutes.
To make the white layers: Beat cream with brown sugar using an electric mixer until it just holds stiff peaks. Dissolve instant coffee in rum and fold into cream.
To assemble Spread half of the white mixture over pie crust, then carefully pour dark filling over white layer, reserving 2-3 tbsp. Then top with the remaining white topping. finally drizzle remaining filling over top for decoration.
Chill until set, about 3 hours.