Coffee Cream Pie

A rich and silky coffee cream pie with a chocolate crust and whipped cream topping, perfect for coffee lovers.

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Preheat oven to 175°C (350°F). Mix chocolate cookie crumbs, 25 g sugar, and 85 g melted butter. Press into a 9-inch tart pan and bake for 10 minutes; let cool.
Bloom gelatin in cold water and dissolve espresso powder in hot water. Set aside.
Whisk together egg yolks, 100 g sugar, cornstarch, and a pinch of salt. Add 60 ml of cold milk to create a slurry.
Heat remaining milk and cream in a saucepan with dissolved espresso until just below simmer.
Temper the egg mixture with hot milk, then return to heat and whisk until thickened and glossy.
Remove from heat, add bloomed gelatin, unsalted butter, and vanilla. Strain custard through a sieve into a bowl.
Pour custard into cooled crust and cover with plastic wrap. Chill in the refrigerator for 3–4 hours or overnight.
For topping, whip 360 ml heavy cream with powdered sugar until soft peaks form. Spread over pie and garnish with chocolate shavings or cocoa before serving.

Let the pie chill overnight for the best texture. Adjust sugar according to taste for custard sweetness.