Hazelnut Mocha Cream Pie

ingredients

• 3 cups whole milk
• 3/4 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 3 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 teaspoon hazelnut extract
• 1 teaspoon instant espresso powder (optional)
• 1 cup heavy cream, cold
• 2 tablespoons powdered sugar
• Chocolate shavings and chopped hazelnuts, for topping

the making of it

1. In a medium saucepan, whisk together the milk, sugar, cocoa powder, cornstarch, and salt.
2. In a separate bowl, whisk the egg yolks until smooth.
3. Slowly whisk a little of the warm milk mixture into the egg yolks, then pour the egg mixture back into the saucepan, whisking constantly.
4. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil. Let it cook for 1-2 minutes, stirring constantly.
5. Remove from heat and whisk in the butter, vanilla extract, hazelnut extract, and espresso powder (if using).
6. Pour the filling into a prepared pie crust and smooth the top.
7. Press a piece of plastic wrap directly onto the surface of the filling and refrigerate for at least 4 hours, or until completely chilled.
8. In a large bowl, beat the heavy cream and powdered sugar until soft peaks form.
9. Spread the whipped cream over the chilled pie and top with chocolate shavings and chopped hazelnuts.