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Preheat oven to 180C/160C fan forced. Lightly grease a 4-cup capacity shallow pie dish. Place milk in a small saucepan over low heat and heat until just warm. Stir in the coffee granules granules until almost all dissolved. Cool slightly.
Place milk mixture, Kahlua, vanilla, eggs, sugar and flour in a blender and blend for 20 seconds or until well combined. Pour into prepared dish (see note).
Bake for 30 minutes or until mixture is just set and slightly wobbly in the centre (it will puff up around the edges but will settle a bit on cooling). Set aside to cool to room temperature. Place in the fridge for 2 hours or until chilled.
Meanwhile, to make the coffee vodka syrup, place coffee and sugar in a small saucepan. Cook, stirring, over low heat until sugar dissolves. Increase heat to medium-low. Bring to a simmer. Simmer for 10 minutes or until reduced and slightly syrupy. Transfer to a heatproof jug and stir in the vodka. Set aside, stirring occasionally, until cool.
Dollop pie with whipped cream and top with coffee beans. Drizzle with the coffee vodka sauce. Serve.