Instant espresso powder brings rich flavor and depth to this gluten-free twist on a classic chocolate pie.

Gluten-Free Chocolate Espresso Pie 

For crust, place flour, sugar and salt in a large food processor. Cover and pulse until combined. Add 6 Tbsp. beaten eggs; cover and pulse to combine. Add shortening and chopped butter. Cover and pulse until pieces are size of coarse meal. Drizzle 1 Tbsp. water over flour mixture. Cover and pulse 4 to 5 times. Continue moistening and pulsing flour mixture, adding 1 Tbsp. ice water at a time, until dough holds together.

Gather dough and press together to form a ball. Knead ball 10 to 12 times on a floured surface. Divide dough into thirds. Press 2 portions together; flatten into a disk. Flatten remaining third into a disk. Wrap each dough disk with plastic wrap. Refrigerate for 30 minutes or up to 2 days. If chilled for more than 1 hour, let dough stand at room temperature for 15 minutes before using.

Preheat oven to 400 degrees. Roll larger pastry dough disk, from center to edge, on a lightly floured piece of parchment paper into a 12-in. round. Roll parchment paper and dough around rolling pin. Turn rolling pin so dough is facing pie dish. Gently unroll crust over a deep 9½-in. glass pie plate. Gently remove paper; ease pastry into pie dish. Trim top edge of pastry even with pie dish. If necessary, press together small cracks. If several cracks occur, reroll dough. Prick center and side of pie pastry with a fork several times; set aside in refrigerator.

Roll out remaining smaller pastry disk, from center to edge, on a lightly floured piece of parchment paper into a 12-in. round. Cut about 45 rounds out of dough using a 1 1/8-in.-round cookie cutter.

For egg wash, whisk together remaining 2 Tbsp. beaten egg and whipping cream. Brush top edge of pastry with egg wash. For decorative edge, place small dough rounds on top edge of the pastry shell, centering each round on top and slightly overlapping each other. Slightly bend dough rounds toward inside of pastry shell. Brush rounds with egg wash.

Bake for 20 to 25 minutes or until center is set and dry to the touch, and edge is golden. Cool crust completely in pie plate on a wire rack.

For filling, whisk together corn starch, cocoa, 1½ Tbsp. espresso and salt in a medium bowl; whisk in heavy cream and set aside. Place egg yolks into a small bowl; set aside.

Whisk together milk and sugar in a medium saucepan. Cook over medium heat for 2 to 3 minutes or until sugar is dissolved, whisking continuously. Remove saucepan from heat; whisk in corn starch mixture. Return saucepan to heat; cook for 3 to 4 minutes more or until mixture thickens, whisking continuously. Slowly whisk about ½ cup thickened corn starch mixture into egg yolks in bowl; whisk egg mixture into chocolate mixture in saucepan. Continue cooking over medium-low heat for 2 to 3 minutes or until slightly more thickened, stirring continuously. Remove saucepan from heat; whisk in chocolate, butter and vanilla. Cool for 8 to 10 minutes or until mixture reaches 136°F to 138 degrees, whisking often to prevent lumps.

Pour chocolate mixture into prepared pie crust. Smooth top with an offset spatula. Cover surface with plastic wrap. Let stand at room temperature for 1 hour, then refrigerate for 4 hours or overnight.

To serve, remove plastic wrap. Starting 1/2 in. from edge of pie, dollop whipped topping onto center of pie. Garnish with chocolate curls and additional espresso powder, if desired.