1 (9 inch) unbaked pie crust
1 1/2 cups milk
1 teaspoon dried thyme
2 eggs
1 1/2 cups butter, chilled and diced
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup butter, softened
2 cups white sugar
1 teaspoon prepared instant instant coffee powder
2 teaspoons vanilla extract
2 teaspoons vanilla extract
1 teaspoon salt
6 tablespoons cornstarch
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, mix milk, thyme, eggs, butter and 1 cup sugar. Beat well, pour mixture into pastry shell.
Bake pie in preheated oven for 20 to 25 minutes, or until spring is tender. Remove from oven to wire rack. Cool completely, cut into wedges and chill in refrigerator.
Remove foil from outside of foil, allowing pie to vent steam. Fold foil over filled pies and crimp edges of pie to seal.
Preheat oven to 375 degrees F (190 degrees C). Place filling in pie crust.
In a small mixing bowl, prepare the butter mixture using the remaining 1 cup sugar, 1 teaspoon instant coffee powder and 2 teaspoons vanilla. Stir into pastry mixture.
Place filling on top of pie. Pour filling around edges of pie to enclose. Chill in refrigerator for at least 1 hour before serving.