Chocolate Pudding Pie

Steps

1. 1For the Chocolate Cookie Crust: Lightly spray a 9-inch deep dish pie plate with nonstick spray. Set aside until needed.
2. 2In a large bowl, combine the crushed chocolate cookie crumbs, melted butter, and espresso powder. Mix well to combine.
3. 3Press the crust into the prepared pie plate, pressing it firmly and evenly into the middle and up the sides.
4. 4Place the crust in the freezer for 30 minutes.
5. 5For the Espresso Chocolate Pudding Filling: In a medium bowl whisk together the cornstarch, cocoa powder, salt, and espresso powder. Whisk in the heavy cream until evenly combined. Set aside.
6. 6In a medium saucepan, combine the milk, sugar, and chocolate. Place over medium heat and cook, stirring constantly, until the chocolate is completely melted.
7. 7Remove pan from heat. Add 1 cup of the hot chocolate mixture into the cocoa powder mixture, and whisk smooth. Then return this mixture back to the pan.
8. 8Return the pan to heat and continue cooking over medium-high heat, whisking constantly, until the mixture begins to bubble. Continue cooking for 4 to 5 minutes, or until very thick and can coat a spoon.
9. 9Remove pan from heat and whisk in the butter and vanilla. Cool pudding, at room temperature, until cool to the touch. Then scrape the pudding into the prepared pie shell.
10. 10Cover with plastic wrap, pressing it down on top of the pudding so a skin doesn’t form. Refrigerate for at least 6 hours, and up to 24 hours.
11. 11For the Freshly Whipped Cream: In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat the cream on medium-low, slowly adding in the confectioners' sugar.
12. 12Increase to medium-high speed and whip until medium-stiff peaks form.
13. 13Right before serving, dollop the whipped cream on top of the pie. Top with chocolate curls, and serve at once!
14. 14For the Chocolate Curls: Place the chocolate and butter in a microwave safe bowl. Heat, on low power, in the microwave, in 30 second increments, stirring between each increment, until both ingredients are completely melted.
15. 15Pour the melted mixture onto a flat 9x13 baking sheet, and, using an offset spatula, spread it as thin as possible.
16. 16Place the pan in the freezer for 5 minutes.
17. 17Remove the pan and, using a cheese shaver or scraper, scrape the chocolate off the pan, creating curls. If the chocolate sticks to the scraper, it's still too soft and should be returned to the freezer for a few more minutes. All chocolate shavings will be unique, so don't fret if you only get a few large curls. Practice makes perfect!
18. 18Keep chocolate curls chilled, in the fridge, until needed.