A little espresso powder makes the pudding that much better.

INGREDIENTS

Pie Crust
6 tablespoons very cold butter
1 1/2 cups flour
1/2 teaspoon salt
2 tablespoons very cold crisco
3-4 tablespoons ice cold water

Pudding
1/2 cup cocoa powder
1 1/8 cup sugar
1/3 cup cornstarch
1 teaspoon espresso powder
1 teaspoon salt
3 cups milk
3 tablespoons butter
1 1/2 teaspoons vanilla extract

DIRECTIONS
For crust:

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl and use a pastry cutter until the butter is the size of small peas. Slowly add the water one tablespoon at a time and use a fork to gather together dough. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Roll on a well-floured board and place in a pie tin.  Cover with aluminum foil and fill with pie weights. Bake at 375 degrees for 25 to 30 minutes until slightly browned and cooked through.  While cooling, make pudding.

For pie filling: whisk the dry ingredients into a medium pan.  Add milk and whisk. Bring to a boil while stirring constantly.  Let it boil for 1 minute and pour it into pie shell.  Let it cool on counter for 20 minutes before cooling it in the refrigerator for at least 4 hours.