|4||ounces 100% Cacao Unsweetened Chocolate Baking Bar (Ghiradelli)|
|½||cup granulated sugar|
|2½||cups milk (whole milk works best)|
|1||tablespoon +½ teaspoon espresso powder, divided|
|1||nine-inch graham cracker crust|
|1||cup heavy cream|
|3||tablespoons confectioners’ sugar|
|1||teaspoon vanilla extract or 1 tablespoon rum or brandy|
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.)