Mocha-Espresso Cream Pie

• Crust
• 1 (9-oz.) package chocolate wafers
• 1/2 cup finely chopped toasted pecans
• 1/2 cup butter, melted
• Filling
• 2/3 cup sugar
• 1/4 cup cornstarch
• 2 tablespoons instant espresso
• 2 cups half-and-half
• 4 large egg yolks
• 2 ounces bittersweet chocolate baking squares, chopped
• 2 tablespoons butter
• Topping

1. Prepare Crust: Preheat oven to 350u0b0. Pulse chocolate wafers in a food processor 8 to 10 times or until finely crushed. Stir together wafer crumbs, pecans, and butter. Press on bottom, up sides, and onto lip of a lightly greased 9-inch pie plate. Bake 10 minutes. Cool completely (about 30 minutes).
2. Prepare Filling: Whisk together sugar and next 2 ingredients in a large saucepan. Whisk together half-and-half and yolks in a large bowl. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil 1 minute, whisking constantly; remove from heat.
3. Microwave chocolate in a small bowl at HIGH 1 1/2 minutes or until melted, stirring at 30-second intervals. Whisk 2 Tbsp. butter and melted chocolate into sugar mixture; spoon into prepared crust. Place plastic wrap directly onto filling (to prevent a film from forming). Chill 4 to 24 hours. Top with Coffee Whipped Cream just before serving.

crust, chocolate wafers, pecans, butter, filling, sugar, cornstarch, espresso, egg yolks, bittersweet chocolate baking squares, butter, topping

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