Preheat oven to 375°F. Place your gluten-free pie crust on a baking sheet and blind bake it according to package instructions. Let it cool completely. This prevents a soggy bottom once the custard is added.

Place chopped chocolate and butter in a heatproof bowl over a saucepan of gently simmering water (double boiler method). Stir until melted and smooth. Remove from heat and set aside.

In a large bowl, whisk together the eggs, granulated sugar, light brown sugar, and salt until smooth and well combined.

Slowly whisk the hot cream into the egg mixture to temper. Stir in vanilla extract and espresso powder. Then, gradually whisk in the melted chocolate mixture until smooth and glossy.

Strain the custard through a fine-mesh sieve into a clean bowl to catch any lumps. Pour the strained custard into the cooled pie crust.

Lower the oven temperature to 325°F. Bake for 25–30 minutes, or until edges are set and the center still has a slight jiggle. Internal temp should reach 165°F.

Let the pie cool on a wire rack to room temperature, then refrigerate for at least 4 hours or overnight for best texture.

Before serving, whip the heavy cream with confectioners’ sugar and vanilla until medium peaks form. This adds contrast and creaminess to the rich chocolate base.

Spoon or pipe the whipped cream on top of the pie and finish with chocolate shavings. Slice and serve chilled.