Step 1

For the crust: Preheat the oven to 400˚F.

Step 2

On a lightly floured surface, roll the pie dough into a 14-inch circle. Transfer the crust to a 9-inch deep-dish pie plate. Tuck the edges of the crust under to be even with the edge of the pie plate and crimp as desired. Place the crust in the freezer for 30 minutes.

Step 3

Line the inside of the crust with parchment paper, then fill with baking weights or dried beans. Bake until the edges of the crust are very lightly golden, 16 to 18 minutes. Remove the pie weights and parchment paper; brush all over with the heavy whipping cream and prick the bottom of the crust with a fork 6 to 8 times. Return to the oven and bake until the crust is golden brown all over, 12 to 14 minutes more. Let cool to room temperature.

Step 4

For the filling: In a large saucepan, heat the half-and-half and 1 cup of sugar over medium-low heat until steaming.

Step 5

In a large bowl, whisk the egg yolks, the remaining ½ cup sugar, cornstarch, espresso powder, and salt until well combined and lightened in color. Whisking constantly, slowly add about 1 cup of the steaming half-and half to the egg yolk mixture. Whisk the egg yolk mixture until well combined and no lumps remain. Add the egg mixture to the remaining half-and-half. Place the chocolate and butter in the now-empty bowl.

Step 6

Increase the heat to medium and simmer, stirring constantly, until the mixture becomes thick, 6 to 8 minutes. Pour the mixture over the chocolate and butter and allow to sit for 1 to 2 minutes. Stir the mixture until the chocolate is melted and everything is well combined. Stir in the vanilla.

Step 7

Pour the pudding into the pie crust. Place in the refrigerator to chill uncovered until set, 3 to 4 hours.

Step 8

For the meringue: Place a medium saucepan filled with 1 inch of water over medium heat and bring to a simmer. In the metal bowl of a stand mixer fitted with the whisk attachment, whisk together the egg whites, sugar, cream of tartar, and salt until combined. Place the bowl over the saucepan of simmering water, and cook, stirring constantly, until the sugar is dissolved and the mixture is about 160°F, 3 to 5 minutes.

Step 9

Carefully remove the bowl from the saucepan, and add the vanilla. Return the bowl to the stand mixer and beat at medium-high speed until the mixture is cool, glossy, and holds a medium-stiff peak.

Step 10

Dollop the meringue over top of the pie to completely cover the chocolate filling and swirl with the back of a spoon to make decorative swoops and swirls.

Step 11

Toast the meringue with a kitchen torch or place under a broiler (about 8 inches from the broiler heated to high heat) for 1 minute, until lightly toasted. Let cool completely to room temperature, then serve.