¾ cup caster sugar
¼ cup cornflour
3 Tbsp cocoa powder
1 cup double cream
1½ cups very strong coffee
8 free-range egg yolks
2 tsp vanilla paste
200g unsalted butter, room temperature
26cm pie crust
¼ cup icing sugar
Chocolate coffee beans and chocolate curls, to garnish
Put sugar, cornflour and cocoa in a bowl, then whisk in double cream and coffee. Transfer to a medium saucepan over medium heat and bring to a gentle boil to lightly thicken.
Whisk yolks and half of the vanilla in a bowl, add ¼ coffee mixture and stir to combine. Return to pan and simmer for 1 minute, until yolks cook (or temperature is 72 degrees C on a candy termometer). Remove from heat, cool slightly and whisk in butter, 1 tablespoon at a time.
Press coffee cream through a fine sieve into pie crust. Chill until firm, about 30 minutes. Whisk cream, icing sugar and remaining vanilla into stiff peaks. Spoon over pie. Garnish with chocolate beans and curls. Serve.