For the pie crust, add cookies, sugar and salt to a food processor. Pulse food processor until cookies are crushed into a sandy texture.

Add melted butter and stir with a large spoon until incorporated.

Add mixture to a lightly greased 9” pie plate. Use the back of your spoon to push cookies into the pan, creating an even and packed layer on the bottom and the sides of the plate. See video for visual instructions! Refrigerate crust while making the chocolate filling.

Add heavy cream, lightly beaten yolks, vanilla, and salt to a saucepan. Over medium heat, stir mixture constantly (yes, constantly!) with a wooden spoon until steaming hot, almost simmering, and it passes the wooden spoon test.

The wooden spoon test will help check whether your mixture has thickened to a custard, which will take roughly 10 minutes, depending on how cold your cream was when you started. Right before the mixture is about to simmer, you’ll feel a bit of resistance as your stir and the custard thickens. Then use your finger to trace a line on the back of the wooden spoon. If there is a creamy coating on the back of the spoon and the line remains strong and visible (not faint), the custard is thick enough and it’s done! See video for visual instructions.

Remove custard from stove, stirring in the chocolate and instant espresso (optional).

Transfer the chocolate custard to a blender and blend until smooth and creamy, about 1 minute.

Let cool for 30 minutes in the fridge before pouring the chocolate filling into the pie crust, spreading out evenly.

Let chocolate pie chill for at least 1 hour before serving. The filling will thicken as it cools. Serve chocolate pie chilled, or rested at room temperature for up to an hour.