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CHOCOLATE WAFER CRUST:
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Preheat oven to 350u00b0F Pulse ground chocolate wafers, butter , sugar and a pinch of salt in a food processor until well combined.
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Pat mixture into a 9-inch pie dish, pressing firmly into bottom and up sides. Bake util crust is fragrant and darkens slightly, about 10 minutes. Let cool completely on wire rack. Crust can be stored overnight.
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Combine sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and 2 tablespoons espresso powder, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes total, about 2 minutes after it comes to a boil.
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Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1-2 minutes.
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Remove from heat, and stir in coffee liqueur and vanilla. Add butter, 1 tablespoons at a time, whisking until butter melts before adding next piece. Let custard cool in saucepan on a wire rack, whisking occasionally, for about 10 minutes.
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Pour custard into chocolate-wafer crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours, or overnight.
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With a flat side of a chef's knife, crush espresso beans , one at a time. Reserve 1 tablespoons large espresso bean pieces.
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Whisk together cream, confetio'ners' sugar, and remaining espresso powder until stiff peaks form. Fold small espresso-bean pieces into whipped cream mixture, and decoratively spread over pie. Sprinkle with reserved espresso-bean pieces, and serve immediately.
