Have a par-baked and cooled flaky pie crust ready.

Melt the chocolate (using a microwave or double boiler).

Spread the melted chocolate over the pie crust and refrigerate for 10 minutes to harden.

Spread the caramel over the hardened chocolate layer and refrigerate until ready to fill.

Set aside a bowl with a fine-mesh sieve.

In another bowl, whisk together cornstarch and sugar, then add eggs and whisk until smooth.

In a saucepan, heat milk, salt, and vanilla over medium-high until just below boiling. Stir frequently.

Gradually whisk 1/3 of the hot milk into the egg mixture, then combine with the remaining hot milk. Cook over medium heat, whisking constantly, until thickened and just boiling.

Strain the mixture through the sieve into a bowl.

Add chocolate and stir until melted, then add butter one tablespoon at a time until smooth. Let cool for 10 minutes.

Pour the pastry cream into the chocolate and caramel-lined crust. Press plastic wrap onto the surface and chill for at least 4 hours, preferably overnight.

In a large bowl, whip the cream on medium-high speed. As it thickens, add sugar, espresso powder, and vanilla. Continue whipping until medium-firm peaks form.

Remove the pie from the fridge, take off the plastic wrap, and top with whipped cream. Optionally, add chocolate shavings before serving. Enjoy!