Preheat the oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish and prick the bottom with a fork.

Bake the pie crust for 10 minutes until lightly golden. Remove from oven and set aside to cool.

In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium until the sugar dissolves and the mixture is warm, but not boiling.

In a mixing bowl, whisk together the eggs, espresso powder, vanilla extract, and salt until well combined.

Slowly pour the warm cream mixture into the egg mixture, whisking constantly to temper the eggs.

Pour the custard filling into the pre-baked pie crust.

Bake in the preheated oven for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.

Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours before serving.

Top each slice with whipped cream and a dusting of cocoa powder before serving.