Chocolate-Espresso Pie

Preparation

1. Step 1

   Prepare the crust: Heat oven to 350 degrees. To the bowl of a food processor, add the graham crackers, sugar and salt, and pulse to form medium-to-fine crumbs, about 20 long pulses. (You’ll have about 2 cups.) Add the melted butter and pulse to combine. Tip the mixture into a 9-inch pie plate.

2. Step 2

   Use a measuring cup to press firmly from the center to the edge to form an even crust. Transfer to the oven and bake until the crust sets, about 15 minutes. Remove and cool completely.

3. Step 3

   As the crust cools, prepare the chocolate pudding: Place the chocolate chips and butter in a medium bowl and set aside. Lightly whisk the egg yolks in a small bowl and set aside.

4. Step 4

   Whisk together the cocoa powder, sugar, cornstarch and salt in a small saucepan until no lumps remain and whisk in the milk. Set the saucepan over medium heat and cook, whisking constantly, until the mixture steams and bubbles at the edges, about 3 minutes. Turn off the heat.

5. Step 5

   Drizzle about 2 tablespoons of the hot milk mixture into the egg yolks and whisk to combine. Scrape the egg yolk mixture into the hot milk and turn the heat back on to low. Cook, whisking constantly, until the mixture is very thick, another 2 to 3 minutes.

6. Step 6

   Scrape the hot pudding into the bowl with the chocolate chips and let sit for 1 minute, then whisk until smooth. Place plastic wrap directly on the surface to prevent a skin from forming, and set aside to cool at room temperature, about 15 minutes. (It does not have to be completely cool.)

7. Step 7

   Scrape the pudding into the prepared crust and spread evenly. Transfer to the refrigerator.

8. Step 8

   As it chills, prepare the espresso pudding: Whisk the gelatin and 1 tablespoon water in a small bowl and set aside. Combine the white chocolate chips and butter in a medium bowl and set aside. Lightly whisk the egg yolks in a small bowl and set aside.

9. Step 9

   In a small saucepan, whisk the espresso powder, sugar, cornstarch and salt until no lumps remain and whisk in the milk. Set the saucepan over medium heat and cook, whisking constantly, until the mixture bubbles at the edges, about 3 minutes. Turn off the heat.

10. Step 10

    Drizzle about 2 tablespoons of the hot milk mixture into the egg yolks. Whisk to combine. Scrape the egg yolk mixture into the hot milk and turn the heat back on to low. Cook, whisking constantly, until the mixture is very thick, another 2 to 3 minutes.

11. Step 11

    Whisk in the prepared gelatin until dissolved. (The pudding may loosen somewhat but will firm up in the fridge.) Scrape the hot pudding into the bowl with the white chocolate chips and allow it to sit for 1 minute. Whisk until smooth.

12. Step 12

    Place plastic wrap directly on the surface of the pudding to prevent a skin from forming, and set aside to cool at room temperature, about 15 minutes. (It does not have to be completely cool.) Scrape the espresso pudding over the chocolate pudding in the prepared pie crust and spread into an even layer. Place a piece of plastic wrap directly on the surface of the pudding and refrigerate the pie until completely chilled, 3 to 4 hours.

13. Step 13

    Prepare the whipped cream: Whisk the heavy cream until it just holds soft peaks. Spread over the pie. Sprinkle some graham cracker crumbs on top, and serve immediately.