Mocha-Espresso Cream Pie

Mocha espresso cream pie is a chocolate lover's dream. The crunchy cookie cake is stuffed with a decadent chocolate filling, and covered with coffee whipped cream on top.
Prepare the cake: preheat the oven to 350 °. Whisk the chocolate waffles in a food processor 8-10 times or until smooth. Combine the waffle crumbs, pecans, and butter. Squeeze into the bottom, top sides, and edge of a lightly oiled 9-inch pie dish. Bake for 10 minutes. Allow to cool completely (about 30 minutes).Prepare the filling: Whisk together the sugar and the following 2 ingredients in a large saucepan. In a large bowl, whisk together the cream and egg yolks. Gradually beat the egg mixture with the sugar mixture; bring to a boil over medium heat, whisking constantly. Cook for 1 minute, whisking constantly; remove from heat.Heat the chocolate in a small bowl over high power in the microwave for 1 1/2 minutes or until it melts, stirring at 30-second intervals. Whisk together 2 tablespoons of butter and melted chocolate with the sugar mixture; spoon over the prepared cake. Put cling film directly on the filling (so that no film forms). Refrigerate for 4 to 24 hours. Drizzle with coffee whipped cream before serving.