Scald 2.5 cups of the milk in a double boiler over hot water on low heat, stirring constantly. Add the chocolate and coffee powder. Combine the flour and remaining milk in a small bowl and mix until smooth.Add the sugar and salt. Stir into the chocolate mixture in double boiler. Cook, stirring constantly, for 15 minutes. 5tir a small amount into the egg yolks, then stir egg yolk mixture back into the chocolate mixture. Cook, stirring, for 8 minutes or until thickened and smooth. Add the butter, then remove from heat and beat with a wooden spoon until thick. Stir in the vanilla. Cool completely. Pour into the pie shell, then cover with Basic Meringues mixture, sealing edge. 8ake at 180ºC or 15 minutes or until lightly browned. Chill thoroughly.Garnish with grated chocolate. It may be refrigerated overnight and the pastry will remain crisp.*See recipes for the pie shell and meringuesFrom Barb Day's database