Mocha-Espresso Cream Pie

1		chocolate crust
2/3  cup		White Sugar - Granulated
1/4  cup		Clabber Girl Corn Starch
2  tablespoons		Cafe Bustelo Instant Espresso
2  cups		Half & Half Cream
17  grams		Egg Yolk - Raw
2  ounces		Bakers Bar Bittersweet Baking Chocolate
2  tablespoons		Butter - Salted

Tip: Click on the ingredient links to learn the nutritional information for all the Mocha-Espresso Cream Pie ingredients. The serving size for any ingredient in Mocha-Espresso Cream Pie may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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.

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.