Mocha Cream Pie

• Preheat oven to 375 degrees.
• In a medium bowl, add in the chocolate graham cracker crumbs and granulated sugar. Stir to combine.
• In a medium microwave-safe bowl, add in the butter and microwave for 30 seconds.
• Pour the butter into the crumb mixture and stir until the crumbs turn to a wet sand consistency. It should hold its shape.
• Press the crumbs into a 9 inch pie plate. Place the crust in the oven and bake for 10 minutes. The edges of the crust should be slightly browned.
• Remove from the oven and set aside.

Filling

• In a large saucepan, add in the milk, coffee creamer, and chocolate. Place over medium heat and whisk occasionally to help melt the chocolate.
• While the chocolate is melting, add in yolks to a small bowl. Set aside.
• In separate bowl, add in sugar, coffee, cornstarch and salt. Whisk to combine.
• Combine the dry ingredients into the egg yolks and stir to combine.
• Once the chocolate is melted into the milk, add about 1 cup of the hot milk into the egg mixture and start whisking immediately.
• Once the milk and egg mixture are combined and completely incorporated, add the mixture back into the saucepan.
• Place the heat over medium/high. Mine was closer to medium. Whisk often until it begins to thicken.
• Once it starts bubbling and becoming thick, whisk constantly to avoid burning. It took mine 30 minutes to thicken completely. It will be quicker if you have the heat higher. The filling will still be pourable.
• Remove from the heat and add in the vanilla and cold butter. Whisk until the butter is incorporated.
• Pour the mixture into the pie crust. Place in the fridge overnight to cool and set up.
• The next day, add a layer of whipped topping on. Save about 1/3 of the topping and place it in a piping bag with a 1M tip.
• Pipe swirls of topping around the outside of the pie.
• Add a espresso bean to every other mound of whipped topping. Fill the edge closest to the mounds with chocolate girls. Cut and serve.
• Plac