Chocolate Pie

In a large sauce pan combine sugar and cornstarch. Whisk in about half of the milk and place over medium heat. As mixture heats, stir in remaining milk. Bring mixture to a boil and cook 2 minutes. Remove from heat and pour about 1 cup of mixture into egg yolks, stirring quickly. Whisk egg mixture into pan and return to heat. Return to a boil and cook, stirring constantly 2 minutes. Remove from heat and stir in butter, vanilla, espresso and chocolate. Stir until all combined and pour into pie shell.

Allow to cool on countertop for about 30 minutes. Place in refrigerator and refrigerate at least 4 hours.

Serve with whipped cream.

Enjoy!