In a large bowl, combine the crushed chocolate cookie crumbs, melted butter, and espresso powder. Mix well to combine.

Press the crust into a 9 deep dish pie plate, pressing it firmly and evenly into the middle and up the sides.

Place the crust in the freezer for 30 minutes.

In a medium bowl whisk together the cornstarch, cocoa powder, salt, and espresso powder. Whisk in the heavy cream until evenly combined. Set aside.

In a medium saucepan, combine the milk, sugar, and chocolate. Place over medium heat and cook, stirring constantly, until the chocolate is completely melted.

Remove pan from heat. Add 1 cup of the hot chocolate mixture into the cocoa powder mixture, and whisk smooth. Then return this mixture back to the pan.

Return the pan to heat and continue cooking over medium-high heat, whisking constantly, until the mixture begins to bubble. Continue cooking for 1 to 2 minutes, or until thick enough to coat the back of a spoon.

Remove pan from heat and whisk in the butter and vanilla. Scrape the pudding into the prepared pie shell.

Cover with plastic wrap, pressing it down on top of the pudding so a skin doesn’t form. Refrigerate for at least 6 hours, and up to 24 hours.

In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat the cream on medium-low, slowly adding in the confectioners sugar.

Add in the vanilla. Then increase to medium-high speed and whip until stiff peaks form.

Right before serving, dollop the whipped cream on top of the pie. Top with chocolate shavings, if desired, and serve at once!