I left Detroit, MI about six years ago for the sunny blue skies of Arizona.  Although I don't regret moving to Arizona, there are still many things that make me homesick.

Going to Detroit Tigers Games (even when they stunk), Going to Wings games, Greektown, The Fox Theater, strolling the grounds of Cranbrook, to name a few.

I also miss crossing the Detroit River...er...I don't know if crossing is the right word.  Anyway, Detroiters travel to Canada under the river in a leaky tunnel.  I used to always want to wear scuba gear when I drove through that tunnel, but I resisted the urge.

As soon as you emerge from the murky depths and can see the Canadian light of day, glorious and free, there is a restaurant right at the end of the tunnel called Tunnel Bar-B-Que, appropriately enough.

They are famous for their spit-roasted BBQ pork ribs and chicken, and of course, their BBQ sauce.  However, they also make their own desserts and they are just wonderful.  There is a Coffee Cream Walnut Pie that is served in a walnut crust and I simply do not have the vocabulary to describe this ambrosia-like confection, while doing it any justice.  It's smooth, it's creamy, it has a crunchy walnut crust.  What more do you need? 

This isn't the official Tunnel BBQ recipe, which is a secret, but this'll get you pretty darn close.  If you want to print this out without all of the Detroit talk, click here and a window will open with just the recipe and none of the jabber.

Walnut Pie Crust

Ingredients:
1 1/2 cups coarsely ground walnuts
3 tablespoons butter
2 tablespoons sugar

In a medium mixing bowl, combine all ingredients. Press mixture firmly onto bottom and sides of a 9-inch pie plate.  Bake at 325*F for about 10 minutes or until golden brown.  Cool.

Coffee Cream Filling

Ingredients:
2/3  cup sugar
5  tablespoons cornstarch
1/2  teaspoon salt
1 cup Evaporated milk
1 cup Strong coffee
1 egg, slightly beaten
1 teaspoon Vanilla

Whipped Cream

Combine dry ingredients- sugar, cornstarch and salt.  Heat milk and coffee together.  Add hot milk and coffee to dry mixture gradually, stirring constantly as you pour.

Cook coffee mixture over boiling water (double boiler if you have one, or just use a mixing bowl that you sit on top of a gently boiling saucepan).  Cook until thick and smooth, stirring frequently (about 15 minutes). Pour a ladle full of the mixture over the egg that you have beaten and set aside- blending thoroughly. 

Poor the coffee egg mixture back into your double boiler set-up and cook 2 minutes longer.  Cool for 20 minutes.  Add vanilla.  Turn mixture into the walnut shell.  Cool at least a couple of hours in the fridge.  Cover with whipped cream (or put your whipped cream on nicely with a pastry bag, like Martha).