Easy Chocolate Cream Pie

Preheat oven to 350F with rack on lower middle position. In a bowl, combine the crushed cookie crumbs with melted butter until mixture resembles damp sand. Press tightly into bottom and along the sides of a greased 9-inch pie plate. Bake for 10 minutes. Set aside to cool.

In a heavy saucepan, combine sugar, cornstarch, and coffee crystals, whisking until smooth. Add half and half and beaten yolks to the saucepan. Whisk to combine.

Bring the mixture to a boil over medium heat, whisking continuously. Whisk while boiling for 1 minute, or until filling is smooth and thick - this will happen quickly, so do not leave stovetop unattended. Remove from heat.

Add the chocolate chips and 2 TB butter into the hot filling. Whisk to fully incorporate, until thick and smooth. Transfer filling into the prepared pie crust. Smooth top out evenly, place cling wrap directly onto surface of filling, and chill in fridge at least 4 hours.

Place the mixing bowl and beaters in freezer to chill. In a small bowl, combine plain gelatin powder with 2 TB water, letting the gelatin soak up the water completely. Microwave the gelatin for 10 seconds at a time, until it's a hot, thick liquid. Stir, cover, and set aside.

In the chilled mixing bowl, add the heavy whipping cream, powdered sugar, and Kahlua liqueur (or vanilla extract). Beat on medium-high with chilled beaters until mixture is ribbony, not quite at soft peaks.If gelatin has coagulated, microwave it several seconds just until it's a lukewarm liquid. Slowly and steadily, drizzle gelatin into the heavy cream mixture, directly over the constantly beating whisks. Beat to firm peaks. If you over-beat a bit past firm peaks and whipped cream is a bit clumpy, it's fine.

Spread or pipe the whipped cream on top of chilled pie. Garnish with cocoa powder or shaved chocolate. Cover and chill until ready to serve.