Cappuccino Pie

Huey

200 gm chocolate wheaten biscuits
50 gm butter, melted
3 tbsp instant coffee
¼ cup cornflour
¾ cup sugar
1 cup milk
2 eggs, separated
½ tspn Dutch cocoa, sifted
whipped cream

Preheat oven to 190°C. Whiz up biscuits in a food processor to form crumbs. Transfer to a large bowl and mix together with melted butter and 1 tbsp instant coffee. Then press into a springform cake tin and refrigerate. To make the filling, mix cornflour, ¼ cup sugar, milk and remaining instant coffee in a saucepan and gently cook until mixture boils and thickens. Remove from heat and mix in egg yolks, one at a time. Then pour over the refrigerated biscuit mixture, spread out in one thin layer and set aside. Beat egg whites until stiff peaks begin to form. Then beat in remaining sugar, little by little, until thick and glossy. Evenly spread over the top of the cake and cook in the oven for about 10 mins until the meringue just starts to brown. Set aside for 10-15 mins, before unmoulding and sprinkling with cocoa. Serve cut into wedges with a dollop of whipped cream on the side.