Source: "Bon Appetit July 2003"
Serving Size : 12 (Very Rich!)
CRUST
9 whole chocolate graham crackers
1 tablespoon sugar
pinch salt
6 tablespoons unsalted butter -- melted
FILLING
1 1/4 cups sugar
1/2 cup unsweetened cocoa powder
1/4 cup cornstarch
3 1/2 cups half and half
4 large egg yolks
3 1/2 ounces bittersweet chocolate (not unsweetened) or
semisweet chocolate -- chopped
3 ounces unsweetened chocolate -- chopped
2 tablespoons unsalted butter
1 teaspoon vanilla extract
TOPPING
1 cup whipping cream -- chilled
2 tablespoons powdered sugar
1 1/2 teaspoons instant espresso powder
1/2 teaspoon vanilla extract
chocolate-covered espresso beans
FOR CRUST: Preheat oven to 350 degrees 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.
FOR FILLING: 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 make 2 days ahead. Keep chilled.)
FOR TOPPING: Beat all ingredients in large bowl until peaks form. (Can be made 1 day ahead. Cover and refrigerate.
Re-whisk to thicken before serving, if necessary.) Peel plastic off pie. Cut pie into wedges. Spoon dollop of cream atop each slice. Garnish with chocolate-covered espresso beans and serve.
NOTES : Chill the pie for at least six hours before serving -
can be made up to two days ahead.