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Ingredients
| 1/2 cup | Granulated sugar |
| 1/4 cup | Cornstarch |
| 3/4 teaspoon | Salt |
| 4 egg | Egg yolks |
| 2 1/2 cups | Milk |
| 1 tablespoon + 1/2 teaspoon | Espresso powder, divided |
| 4 ounces | 100% Cacao Unsweetened Chocolate Baking Bar |
| 1 nine-inch | Graham cracker crust |
| 1 cup | Heavy cream |
| 3 tablespoons | Confectioners’ sugar |
| 1 teaspoon | Vanilla extract or 1 tablespoon rum or brandy |
Directions
- In bowl, whisk together granulated sugar, cornstarch, salt and egg yolks.
- In saucepan, heat milk with 1 tablespoon of the espresso powder to just under a simmer, whisk into egg yolk mixture.
- Pour back into saucepan; cook, whisking constantly, until thick. Add chocolate; whisk until chocolate is melted and mixture is smooth.
- Pour into crust and press plastic wrap onto surface of filling; refrigerate at least 1 hour or until set.
- Just before serving, whisk cream with confectioners’ sugar, vanilla and remaining 1/2 teaspoon espresso powder until soft peaks form.
- Cut pie into 8 slices; top each slice with a dollop of the whipped cream. (If you prefer, mound the whipped cream on top of the pie and spread it with a spatula before cutting.)
