Caffe Mocha Pie


4ounces 100% Cacao Unsweetened Chocolate Baking Bar (Ghiradelli)
½cup granulated sugar
¼cup cornstarch
¾teaspoon salt
4egg yolks
cups milk (whole milk works best)
1tablespoon +½ teaspoon espresso powder, divided
1nine-inch graham cracker crust
1cup heavy cream
3tablespoons confectioners’ sugar
1teaspoon vanilla extract or 1 tablespoon rum or brandy


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.)