Mocha-Espresso Cream Pie

Ingredients

• 2 ounces bittersweet chocolate chopped
• 0.5 cup butter melted
• 2 tablespoons butter 
• 9 oz chocolate wafers such as nabisco famous 
• 0.3 cup cornstarch 
• 4 large egg yolk 
• 2 cups half and half 
• 2 tablespoons espresso powder instant
• 0.5 cup pecans toasted finely chopped
• 8 servings pie crust dough 
• 0.7 cup sugar 
• 8 servings whipped cream 

Equipment

• food processor
• bowl
• sauce pan
• oven
• whisk
• plastic wrap
• microwave

Directions

1. Prepare Crust: Preheat oven to 35
2. Pulse chocolate wafers in a food processor 8 to 10 times or until finely crushed. Stir together wafer crumbs, pecans, and butter. Press on bottom, up sides, and onto lip of a lightly greased 9-inch pie plate.
3. Bake 10 minutes. Cool completely (about 30 minutes).
4. Whisk together sugar and next 2 ingredients in a large saucepan.
5. Whisk together half-and-half and yolks in a large bowl. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil 1 minute, whisking constantly; remove from heat.
6. Microwave chocolate in a small bowl at HIGH 1 1/2 minutes or until melted, stirring at 30-second intervals.
7. Whisk 2 Tbsp. butter and melted chocolate into sugar mixture; spoon into prepared crust.
8. Place plastic wrap directly onto filling (to prevent a film from forming). Chill 4 to 24 hours. Top with Coffee Whipped Cream just before serving.