crust:

8 oz. chocolate graham crackers
1 tbsp. sugar
1/2 tsp. kosher salt
1/2 cup butter, melted

  • process graham crackers, sugar, and salt in a food processor
  • add butter and process until combined
  • pour into a pie dish and press with a measuring cup to make an even crust
  • bake at 350°F for 15 minutes, then cool completely
  • or use oreo pie crust

chocolate pudding:

3 tbsp. cocoa powder
3 tbsp. sugar
2 tbsp. cornstarch
1/2 tsp. kosher salt
1 1/2 cups milk

  • mix dry ingredients until no lumps remain, then whisk in milk
  • cook over medium heat until steaming, about 3 minutes

2 egg yolks

  • whisk in a small bowl
  • pour hot milk mixture into eggs while whisking
  • pour mixture back into saucepan and heat until thickened, about 3 minutes

4 oz. semisweet chocolate chips
1 tbsp. butter

  • place in a medium bowl, pour in hot milk mixture, and rest for 1 minute
  • whisk until smooth
  • place plastic wrap directly on the surface of the pudding and set aside to cool at room temperature for 15 minutes (does not need to cool completely)
  • pour pudding into prepared pie crust and spread evenly
  • chill while making the espresso pudding

espresso pudding:

3 tbsp. instant espresso powder
2 tbsp. sugar
2 tbsp. cornstarch 1/2 tsp. kosher salt
1 1/2 cups milk

  • mix dry ingredients until no lumps remain, then whisk in milk
  • cook over medium heat until steaming, about 3 minutes

2 egg yolks

  • whisk in a small bowl
  • pour hot milk mixture into eggs while whisking
  • pour mixture back into saucepan and heat until thickened, about 3 minutes

2 tsp. gelatin powder
1 tbsp. water

  • combine gelatin and water in a small bowl and rest 5 minutes

4 oz. white chocolate chips
1 tbsp. butter

  • place in a medium bowl, pour in hot milk mixture, and rest for 1 minute
  • whisk until smooth
  • place plastic wrap directly on the surface of the pudding and set aside to cool at room temperature for 15 minutes (does not need to cool completely)
  • pour pudding over chocolate pudding and spread into an even layer
  • place a piece of plastic wrap directly on the surface of the pudding and chill until completely chilled, 3-4 hours

whipped cream:

1 1/2 cups heavy cream

  • blend with immersion blender until soft peaks form, and spread over pie
  • sprinkle graham cracker crumbs on top and serve

source: https://cooking.nytimes.com/recipes/1027376-chocolate-espresso-pie