Ingredients
9
whole chocolate graham crackers
6
tbsp unsalted butter, melted
1/2
cup unsweetened cocoa powder
3
1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3
ounces unsweetened chocolate, chopped
1
cup chilled whipping cream
1
1/2 tsp instant espresso powder
Chocolate-covered
espresso beans
Directions
2.
Preheat oven to 350°F. Finely grind graham crackers, sugar, and salt in processor. Add butter and blend to moisten crumbs. Firmly press mixture into 9-inch-diameter glass pie dish. Bake until crust sets, about 8 minutes. Cool.
4.
Whisk sugar, cocoa, and cornstarch in heavy medium saucepan. Gradually whisk in 1 cup half and half. Whisk in remaining 2 1/2 cups half and half and yolks. Whisk over medium-high heat until mixture thickens and boils, whisking constantly, about 12 minutes. Remove from heat. Add both chocolates and butter; whisk until melted and smooth. Mix in vanilla. Transfer filling to crust. Press plastic wrap directly onto surface of filling and chill until filling sets, at least 6 hours. (Can be made 2 days ahead. Keep chilled.)
6.
Beat all ingredients in large bowl until peaks form. (Can be made 1 day ahead. Cover and refrigerate. Rewhisk to thicken before serving, if necessary.)
7.
Peel plastic off pie. Cut pie into wedges. Spoon dollop of cream atop each slice. Garnish with chocolate-covered espresso beans and serve.
9.
Chocolate-covered espresso beans are sold at specialty foods stores, cookware stores, and coffee bars.
New-York Restaurants
