1 1/2 cups milk 1/3 C cornstarch 3/4 C sugar 1/2 t salt 1 t instant espresso powder 3 large egg yolks 1 t vanilla extract 1 bar semisweet chocolate, chopped 1 bar bittersweet chocolate, chopped 4 oz. milk chocolate, chopped 1 prebaked pie crust Espresso Whipped Cream 1 1/2 cups plus 2 T heavy whipping cream 2 t instant espresso powder 6 T powdered sugar garnish with grated chocolate

Whisk together 1 cup milk and cornstarch in small bowl until smooth. In saucepan combine sugar, salt and remaining milk. Cook over low heat, stirring frequently until sugar is dissolved. Whisk in espresso powder and cornstarch mixture. Cook over medium heat until mixture thickens, about 5 to 7 minutes. Whisk about 1/2 cup cornstarch mixture into egg yolks in a large mixing bowl. Whisk this back into espresso mixture in saucepan and cook over medium-low heat 5 minutes, or until mixture is thickened further. Remove from heat and whisk in vanilla and chopped chocolate. Transfer to prebaked and cooled pie crust. Place plastic wrap directly onto filling to prevent film from forming. Let stand 1 hour, then refrigerate 6 hours. Microwave 2 teaspoons cream in a small bowl for 10 seconds. Stir in espresson powder. Place remaining cream in chilled mixing bowl. Beat at medium high speed until soft peaks form. Add powdered sugar, 1 Tablespoon at a time, until medium firm peaks form. Add espresso mixture, beating until just incorporated. Spread over chilled pie and top with grated chocolate.