Preheat your oven to 350°F (175°C). In a bowl, mix the crushed graham crackers, melted butter, and demerara sugar until the crumbs are evenly coated.

Press the mixture into the base and slightly up the sides of a 9-inch pie tin to form an even layer. Bake for 10 minutes, then set aside to cool completely.

Place the dark chocolate and butter in a heatproof bowl. Set the bowl over a pot of simmering water and stir until melted and smooth. Remove from heat.

Mix the coffee granules with boiling water and stir this into the chocolate mixture for a deeper flavor.

In a separate bowl, whisk the half-and-half muscovado sugar and beaten eggs until fully blended. Gradually pour this mixture into the melted chocolate, whisking continuously to create a smooth batter.

Pour the chocolate filling into the cooled crust. Bake in the preheated oven for 35–40 minutes or until the filling is just set with a slight wobble in the center. Cool to room temperature, then refrigerate for at least 4 hours or overnight.

Spread or pipe the whipped cream over the top of the chilled pie.