2. In a medium saucepan, combine espresso, granulated sugar, and unsalted butter over medium heat. Stir until the sugar has dissolved and the mixture is smooth.
3. Add all-purpose flour to the mixture and stir well. Cook for 1 minute, stirring constantly.
4. Slowly pour in 1 cup of heavy cream into the saucepan, whisking continuously. Continue to cook over medium heat until the mixture thickens, about 5 minutes.
5. Remove the saucepan from heat and stir in vanilla extract.
6. Pour the espresso sugar cream mixture into an unbaked pie crust.
7. In a separate bowl, beat the remaining 1 cup of heavy cream with an electric mixer until stiff peaks form.
8. Spread the whipped cream evenly over the top of the espresso sugar cream filling.
9. Bake in preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is set.
10. Let the pie cool completely before serving.
Enjoy your delicious and easy espresso sugar cream pie!