Instructions: In a large mixing bowl, combine the sugar, cornstarch, and salt.

Gradually beat in the heavy cream, then the milk, in a thin, steady stream. Whisk in the egg yolks, one at a time. Transfer the custard to a medium heavy stainless steel or enamel saucepan. Cook over moderate heat, whisking constantly and gently until the mixture comes to a complete boil. Reduce the heat; simmer, stirring occasionally, 2 minutes longer. Immediately remove the saucepan from the heat and pour the custard into a small bowl. Beat in the butter, 1 Tb at a time, stirring to melt each Tb before adding the next. Cover the surface of the custard directly with a piece of plastic wrap. Let cool until lukewarm, about 1 hour (no longer). Stir the liquer and chopped nuts into the warm filling, along with the dissolved coffee mixture then immediately pour the filling into the pie shell. Refrigerate for 20 minutes. Mix the Cool Whip and Kahlua together well. Spoon mixture into a pastry bag with a large star tip. Pipe out the cream in a decorative pattern on top of the pie. Decorate with the whole nuts and espresso powder if desired.

Refrigerate for at least 1 hour.

NOTE: my personal experience tells me
this pie is best after it sits 2 days in the refrigerator. Flavors blend together better.

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