4 Hours 35 Minutes
In a small bowl combine Biscoff crumbs and butter, you want it to look like wet sand. Press into the bottom and up upsides of the prepared pie dish.
In a medium saucepan over low-medium heat add the half and half, sugar, and espresso powder. Let cook for a couple of minutes to warm it up - do not boil the half and half.
While milk is warming, in a medium bowl whisk together the egg yolks, corn starch, salt, and cocoa powder. Whisk for two minutes, the mixture should be much lighter in color.
Once the milk mixture is warmed slowly add a little bit to the egg mixture and whisk to combine.
hen add all of the half and half mixture, do this very slowly and whisk to combine. Add mixture back to the pot and cook over low-medium heat for another couple of minutes, whisking constantly.
Next, add the cold butter and vanilla bean paste or extract. Once fully combined pour the pudding through a fine-mesh sieve into a clean bowl to remove and lumps you might have.
Make the whipped cream and pipe it onto the Pie then shave chocolate on top and add raspberries on the top