Espresso Chocolate Cream Pie

Instructions

1. Heat oven to 350°F (177°C). Combine crumbs, melted butter and 25 g sugar; press firmly into the base and walls of a 23 cm pie dish. Bake 10 minutes; cool completely.
2. Whisk yolks with 105 g sugar, cornstarch and salt. Bring the milk to a steamy simmer, then temper the yolks with one-third of the hot milk while whisking.
3. Return mixture to the pan and whisk continuously over medium heat until it boils thickly; keep stirring for 60 seconds and check 190°F (88°C) or hotter.
4. Remove from heat, blend in the 30 g butter and 7 ml vanilla, then incorporate the measured dark chocolate until evenly distributed. For fresh fruit or cookies, cool the cream briefly before folding it in.
5. Spread cream filling in cooled crust; press food-safe film directly against the cream. Refrigerate at least 4 hours, until cold and sliceable.
6. Whip 280 ml cold cream with 24 g powdered sugar to medium peaks; top the cold pie just before serving. Store refrigerated.