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

Melt the dark chocolate in the microwave in short increments, stirring every 30 seconds, or use a double boiler.

Spread the melted chocolate evenly over the pre-baked crust. Chill in the refrigerator for 10 minutes until hardened.

Spread the caramel evenly over the chocolate layer. If the caramel is too thick, warm it slightly until it reaches a spreadable consistency (not hot).

Keep the chocolate caramel crust in the fridge until ready to fill.

Set up a bowl with a fine-mesh sieve on top to strain and cool the pastry cream once cooked.

In another bowl, whisk together cornstarch and sugar. Add the eggs and whisk until smooth.

In a saucepan, heat the milk, salt, and vanilla extract over medium-high heat until just below boiling, stirring to prevent sticking.

Gradually add 1/3 of the hot milk to the egg mixture, whisking constantly to avoid cooking the eggs. Pour the egg-milk mixture back into the remaining hot milk. Whisk over medium heat until thickened, just to a boil.

Remove from heat and pour through the sieve into a bowl.

Add the dark chocolate and stir until melted. Then add the butter, one tablespoon at a time, stirring until smooth.

Let the pastry cream cool for 10 minutes, then pour into the prepared crust. Press plastic wrap directly onto the surface to prevent a skin from forming. Chill for at least 4 hours, ideally overnight.

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

Remove the pie from the fridge, discard the plastic wrap, and top with whipped cream. Optionally, garnish with chocolate shavings before serving.