Make the chocolate cookie crust...
0 Place 9 ounces of chocolate cookies into a food processor and pulse until fine
2 Transfer the fine cookie crumbs into a bowl, add 1/2 cup of melted butter and mix to combine
3 Press the crumbles into a pie dish or springform pan and freeze for 30 minutes
Make the chocolate espresso pudding layer...
5 Add 3 cups of half and half, 1/2 cup of granulated sugar, 1/4 cup of cornstarch, 3 tablespoons of unsweetened natural cocoa powder and 1 tablespoon of instant espresso powder into a medium saucepan and place over medium heat
6 Bring to a simmer
7 Simmer while stirring until the sugar has fully dissolved and the mixture thickens (approximately 6-7 minutes)
8 Transfer the saucepan to a heat proof surface and add 6 ounces of chopped dark chocolate, 2 teaspoons of vanilla extract and 2 tablespoons of butter
9 Whisk until the chocolate is melted and everything is fully combined
10 Transfer the pudding into the chilled pie crust and set aside for now
Make the mocha cream layer...
12 In a medium mixing bowl, combine 1 1/3 cups of heavy cream, 3 tablespoons of unsweetened natural cocoa powder, 1/4 cup of confectioners sugar and 2 tablespoons of cooled brewed coffee
13 Use an electric hand mixer to whip the heavy cream mixture to medium peaks
14 Spread the mocha cream over the mocha pudding and set aside for now
Make the vanilla whipped cream layer...
16 Rinse the bowl and add 1/2 cup of heavy cream, 1 teaspoon of cornstarch, 1 tablespoon of confectioners sugar and 1 teaspoon of vanilla extract
17 Whip until fluffy
18 Add the vanilla whipped cream over the pie
19 Cover the pie and chill until fully set (several hours to overnight)
Garnish...
20 Garnish with grated or shaved chocolate or a dusting of cocoa powder
