Cappuccino Pie

Expecting company for dinner recently, I decided to put a new twist on my Mocha Custard Pie, and leave out the cocoa. This is basically a coffee custard pie. It was FANTASTIC!

Cappuccino Pie

2 pkgs. Jell-O Cook & Serve pudding (I use sugar free)
3 1/2 c. milk
2 t. instant coffee granules (I use Maxwell House)
1 t. vanilla
2 egg yolks, whisked
1 prepared graham cracker crust

1. In medium saucepan, combine milk with pudding mix, milk, coffee, vanilla, and egg yolks.
2. Cook over medium heat, stirring constantly with a whisk. As the pudding heats, it will eventually begin to thicken, so keep stirring it or else it'll stick to the pan and clump up or burn on the bottom.
3. Continue to cook until you actually see it boil. Stop stirring for a second or two and watch for bubbles. Once you see a "bloop" bubble up, that's enough. It will get fairly thick before this happens, but hang in there and don't shut the heat off too soon or else your pie will be soupy.
4. Immediately pour into pie crust. Allow to cool slightly on a wire rack. Place in fridge to set completely—about 2 hours.
5. Serve topped with whipped cream.