1-In a medium saucepan, whisk together 2/3 cup of the granulated sugar, 1/3 cup cornstarch, 2 tablespoons instant espresso powder, and 1/4 teaspoon salt. This dry mixture will help thicken our custard and give it that wonderful coffee flavor.

2-Slowly whisk in 1 1/2 cups whole milk, 1/2 cup heavy cream, and 1 teaspoon vanilla extract. Heat this mixture over low-medium heat, whisking often to prevent the mixture from sticking to the bottom of the pan.

3-In a small bowl, whisk 4 large egg yolks with the remaining 2 tablespoons granulated sugar until the mixture becomes pale and slightly thickened. This process is called “ribboning,” and it indicates that the sugar has properly combined with the yolks.

4-When your milk mixture is hot (but not boiling), remove about 1 cup and slowly add it to the yolks while whisking constantly. This step, called tempering, gradually warms the eggs to prevent them from scrambling.

5-Pour the egg mixture back into the saucepan and return to low-medium heat. Whisk constantly until the custard thickens, which should take about 5-8 minutes. You’ll know it’s ready when it coats the back of a spoon and leaves a clear trail when you run your finger through it.

6-Remove from heat and continue whisking for 30 seconds to 1 minute. If you notice any lumps, strain the custard through a fine mesh sieve for a perfectly smooth texture.

7-Cover the custard with plastic wrap pressed directly onto the surface (this prevents a skin from forming) and chill for 1-2 hours until completely cold.

8-Preheat your oven to 350°F (175°C).

9-In a food processor, crush 18-20 chocolate sandwich cookies and 2 tablespoons sugar until fine crumbs form. You can also place them in a sealed plastic bag and crush with a rolling pin if you don’t have a food processor.

10-Stir in 3 tablespoons melted butter until the mixture resembles wet sand and holds together when pressed. Test it by squeezing a small amount in your hand; it should clump together without crumbling apart.

11-Press the mixture firmly and evenly into the bottom and up the sides of an 8- or 9-inch pie pan.

12-Bake for 5-8 minutes until dry and firm. This short baking time helps set the crust and makes it more sturdy for the filling.

13-Let the crust cool completely before adding the filling. You can speed this process by placing it in the refrigerator for about 15 minutes.

14-In a large, clean bowl, whip 2 1/2 cups heavy cream until soft peaks form. To get the best results, make sure your cream, bowl, and beaters are cold.

15-If using, add 3 tablespoons instant pudding mix and continue whipping until stiff peaks form. The pudding mix adds stability and a hint of sweetness, helping the cream hold its shape longer.

16-Fold about 1/4 cup of the whipped cream vigorously into the chilled custard to lighten it. This initial step makes it easier to combine the remaining whipped cream without deflating it.

17-Gently fold in the remaining whipped cream until fully combined. Be careful not to overmix, as this can cause the cream to lose its volume. The goal is a light, airy mousse-like consistency.

18-Spread the filling evenly in the cooled crust, smoothing the top with a spatula.

19-Top with the remaining whipped cream, creating decorative swirls if desired. You can reserve some whipped cream for piping decorative elements on top.

20-Optionally garnish with chocolate shavings, espresso beans, or sprinkles for added visual appeal.

21-Chill the assembled pie for at least 3-4 hours, or preferably overnight, to allow it to set properly. This patience really pays off with clean slices and perfect texture.

22-When ready to serve, run a knife under hot water, dry it, then slice the pie for clean edges.

23-Serve the pie chilled for the best taste and texture experience.