Skill required: Know your way around a kitchen.
Time to prepare: @ 25 minutes
3 cups whole milk
3 tablespoons instant espresso powder
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 large eggs
1 bar (8 ounces) bittersweet chocolate, chopped
4 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1 prepared Piecrust
1 cup heavy cream, beaten to medium peaks with 2 tablespoons confectioners' sugar
1/2 teaspoon cinnamon
1. Bring milk just to a simmer in a 1-quart saucepan over moderate heat.
2. Remove pan from heat and whisk in espresso powder until dissolved. Keep warm, covered.
3. Whisk together granulated sugar, cornstarch, salt, and eggs in a 3-quart heavy saucepan until combined well.
4. Add milk in a slow stream, whisking constantly.
5. Bring to a boil over moderate heat, whisking constantly. Reduce heat and simmer, whisking, until thickened and registers 170 degree F on an instant-read thermometer, about 2 minutes.
6. Immediately pour through a fine-mesh sieve set over a bowl> Discard solids.
7. Add chocolate, butter, and extract to bowl; let stand 5 minutes.
8. Whisk until chocolate is melted and incorporated.
9. Cover surface with waxed paper and chill until completely cool, about 1-1/2 hours.
10.Spoon into crust, smoothing top, and chill, loosely covered, until filling is set, about 4 hours.
11.Spoon whipped cream into center of pie, sprinkle top with cinnamon and serve.
Yield: 10 servings
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