Preheat the oven to 375°F. Place the pie crust into a 9-inch pie plate and crimp the edges. Add pie weights and bake for 10 minutes. Remove the weights and bake an additional 5 minutes until the center of the crust appears dry and lightly browned. Let the crust cool on the counter for 15 minutes.

In a medium saucepan, add ½ cup sugar and 1 cup of cream. Whisk until the mixture is smooth.

Place the saucepan over medium heat, stirring constantly, until the mixture begins to bubble (about 3-4 minutes).

Remove the saucepan from the heat. You can temper the egg yolks by slowly whisking about 1/2 cup of the hot cream mixture into the beaten egg yolks. OR slowly pour the egg yolk mixture into the saucepan, while whisking quickly.

Return the saucepan to medium heat and cook for another 5 to 6 minutes, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from the heat.

For a smoother consistency, you can pour the egg mixture through a fine strainer to remove any clumps.

Place the chocolate and ½ cup of cream in a microwave safe bowl. Microwave on high for 30 seconds and stir until melted and smooth, if needed, heat for an additional 15 seconds until the chocolate is all melted.

Stir in the espresso powder, melted chocolate, and vanilla extract until the filling is smooth.

Beat the remaining ½ cup heavy cream and ¼ cup sugar together until stiff, then fold into the chocolate.

Pour the chocolate filling into the pre-baked pie crust and set aside.

Preheat the oven to 350°F (175°C).

In a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.

Gradually add the sugar, 1 tablespoon at a time, while continuing to beat the egg whites on high speed until stiff, glossy peaks form. Beat in the vanilla extract.

Spread the meringue over the warm chocolate filling, ensuring the meringue touches the edges of the crust to seal it completely.

Use a spatula or the back of a spoon to create decorative peaks or swirls in the meringue.

Bake the pie in the preheated oven for 10-15 minutes or until the meringue is lightly golden brown.

Remove the pie from the oven and let it cool on a wire rack at room temperature for about 1 hour.

Once the pie has cooled, transfer it to the refrigerator and chill for at least 2-3 hours to allow the filling to set completely.

Slice and serve the pie chilled for the best texture and flavor.