Start the filling. By heating the Prairie Farms Chocolate Custard and stirring in the instant coffee until dissolved.
Whisk the egg yolks. With the granulated sugar and corn starch until pale and thick.
Temper the eggs. This is the secret to perfectly silky cream pie filling! Then pour the custard back into the saucepan.
Cook the custard. Until beautifully thick. Stir in the extracts. And a few pats of butter!
Pour the filling into the crust. Then wrap in plastic wrap and refrigerate until totally chilled and set. Overnight is best!
Top with freshly whipped cream. And maybe some peppermints for garnish!