Chocolate Cream Pie

On a lightly floured surface, roll pie dough to a 1/4"-thick round. Lift and carefully transfer to a 9" pie pan. Lift up edges and allow dough to slump down into dish (do not stretch). Trim, leaving about a 1/4" overhang. Fold edge of dough up and under itself. Using clean fingers, crimp to seal. Chill until cold, about 30 minutes in the refrigerator or 15 minutes in the freezer.

Place a rack in center of oven; preheat to 375°. Cut a large square piece of foil or parchment and scrunch to wrinkle. Line dough with scrunched foil, then fill to the brim with pie weights, uncooked rice, or dried beans.

Bake crust until top and sides are dry and set, 20 to 25 minutes. Remove foil with pie weights. Continue to bake until bottom is dry and cooked through, 15 to 20 minutes more. (If spots on base of crust have puffed or bubbled up in any way, puncture bubble with a paring knife and gently press back into place.) Let cool.

Place chocolate in a large heatproof bowl. Place a fine-mesh strainer on top of chocolate.

In another large heatproof bowl, whisk egg yolks, cornstarch, cocoa powder, espresso powder (if using), salt, and 1/3 cup (66 g.) granulated sugar until combined.

In a medium pot over medium heat, heat milk, 1 cup cream, and remaining 1/3 cup (66 g.) granulated sugar, stirring, until sugar is dissolved and milk is steaming. Whisking constantly, pour half of hot sugar milk into egg yolk mixture. Pour milk-egg mixture into pot and cook over medium heat, stirring constantly and scraping bottom of pot, until mixture boils and thickens to a pudding-like consistency, 1 to 2 minutes. Continue to boil, stirring, until slightly reduced, about 1 minute more.

Remove pudding from heat and pour through sieve into bowl over chocolate. Let sit 2 minutes, then whisk until chocolate is melted and smooth. Whisk in butter and 1 teaspoon vanilla.

Pour chocolate pudding into baked pie crust and refrigerate until cold and set, at least 4 hours or up to overnight.

In a large bowl, using a handheld mixer on medium-high speed, beat confectioners’ sugar and remaining 1 cup cream and 1 teaspoon vanilla until stiff peaks form.

Dollop whipped cream on chilled pie, creating swoops and peaks with an offset spatula or the back of a spoon.