Makes 1 (9-inch) pie
10 tablespoons melted unsalted butter, divided
2 cups crushed chocolate wafers
1/4 cup sugar
2 cups mini marshmallows
1 (14-ounce) can sweetened condensed milk
6 ounces unsweetened chocolate baking squares, chopped
1 tablespoon espresso powder
1 3/4 cups heavy whipping cream, divided
1/2 cup confectioners’ sugar
Garnish: cacao nibs
Preheat oven to 350°.
In a large bowl, combine 7 tablespoons melted butter, chocolate wafers, and sugar. Mix until crumbs are evenly coated with butter. Press into bottom and up sides of a 9-inch deep-dish pie plate. Bake for 10 minutes. Cool completely.
In the top of a double boiler over simmering water, combine mini marshmallows, sweetened condensed milk, chocolate, espresso powder, and remaining 3 tablespoons butter. Cook over medium heat, stirring until chocolate and marshmallows are melted.
Add 1/4 cup cream, and stir until smooth. Spoon into prepared pie crust. Refrigerate for 2 hours.
In a large bowl, beat remaining 1 1/2 cups cream at high speed with an electric mixer until soft peaks form. Reduce speed to medium. Add confectioners’ sugar to cream. Beat at medium speed to combine. Increase speed to high; beat until stiff peaks form. Spoon over chilled pie. Garnish with cacao nibs, if desired.