Mocha Cream Pie

• 40 chocolate wafer cookies
• 3/4 cup sugar, divided
• 3/4 teaspoon kosher salt, divided
• 4 tablespoons unsalted butter, melted
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup cornstarch
• 4 large egg yolks
• 2 cups half-and-half
• 1/2 cup brewed coffee
• 1 cup heavy cream
• chocolate shavings, for serving

1. Preheat oven to 350 degrees F. Process cookies, 2 tablespoons sugar, and 1/2 teaspoon salt in a food processor until fine crumbs form, 15 to 30 seconds. Add butter and pulse to combine, 5 to 10 times. Press cookie mixture in the bottom and sides of a 9-inch pie plate. Bake, on a baking sheet, until crust is dry and set, 18 to 20 minutes. Cool on a rack.
2. Place chocolate chips in a bowl. Whisk together cornstarch, egg yolks, 1/2 cup sugar, and 1/4 teaspoon salt in a medium saucepan. Whisk in half-and-half and coffee. Cook over medium low heat, whisking constantly, until thickened and the whisk holds a trail, 6 to 8 minutes. Strain over chocolate chips.
3. Transfer pudding to a cooled crust and smooth top. Press plastic wrap directly on surface of pudding. Chill, at least 4 hours.
4. Discard plastic wrap. Whip cream and 2 tablespoons sugar to medium peaks and dollop over chilled pie.
5. Serve topped with shaved chocolate.

chocolate, sugar, kosher salt, unsalted butter, semisweet chocolate chips, cornstarch, egg yolks, coffee, heavy cream, chocolate shavings

Taken from www.food.com/recipe/mocha-cream-pie-529102 (may not work)