FOR THE CRUST:

1. Preheat oven to 425°F.
2. Stir flour and salt in large bowl until blended. Cut shortening into flour mixture using pastry blender or fork until shortening pieces are the size of peas. Gradually add just enough water, 1 tablespoon at a time, stirring with fork just until dough holds together and forms a smooth ball.
3. Shape dough into a ball then flatten into 1/2-inch thick disk. Wrap in plastic wrap. Chill 30 minutes or up to 2 days.
4. Roll dough on lightly floured surface, rolling from center outward. For 9-inch pie plate, roll into an 11-inch circle. For 9 1/2-inch deep-dish pie plate, roll into a 12-inch circle. Transfer dough to pie plate.
5. Fold edge under and press to form a standing rim. Flute edge as desired.
6. Line pie dough with parchment paper or foil and fill with pie weights (can use dried beans, uncooked rice, or granulated sugar as a weight as well).
7. Bake at 425°F for 20 minutes. Remove crust from oven and allow to cool for a couple of minutes. Remove the pie weights/parchment. If dough still looks wet, turn oven down to 350°F  and bake an additional 5 minutes.

FOR THE PIE

1. Whisk together 1 C. milk and corn starch in a small mixing bowl until smooth.
2. In a 3 ½-quart saucepan combine sugar, salt and remaining ½ C. milk. Cook over low heat, stirring frequently until sugar is dissolved. Whisk in corn starch mixture. Cook over medium heat until mixture thickens, about 5 to 7 minutes.
3. Whisk ½ C. corn starch mixture into egg yolks in a large mixing bowl. Whisk this back into the mixture in the saucepan and cook over medium-low heat 5 minutes, or until mixture is thickened further.
4. Remove from heat and whisk in chocolate chips. Transfer to prebaked pie crust. Place plastic wrap directly onto filling. Let stand 1 hour; then refrigerate for 6 hours or overnight.
5. Whip the heavy cream until it forms soft peaks. Add powdered sugar and espresso powder. Whip until medium firm peaks form.
6. Spread whipped cream on top of pie and garnish with grated chocolate.