Gluten Free Tiramisu Pie

Ingredients:

Crust:

1 9" frozen, ready-to-bake, gluten-free pie shell
1/3 cup semisweet chocolate chips, melted

Coffee syrup:

1/3 cup strong brewed coffee
1/8 cup sugar

Filling:

3 egg yolks
1/4 cup sugar
1/4 tsp vanilla extract
8 oz Mascarpone cheese
1 oz marsala or brandy
1-1/2 cups heavy cream
2 Tbsp +1 tsp unsweetened cocoa powder, divided
12 gluten-free ladyfingers

Preparation:

To prepare the crust, bake the pie shell according to the manufacturer's directions. Cool completely. Brush the melted chocolate over the cooled pie crust, making sure it coats the entire inside surface of the baked pie shell. Set aside.
To prepare the coffee syrup, place the coffee and sugar into a small saucepan and bring to a boil. Place into a small, shallow dish and refrigerate until completely cool.
Prepare the filling in the bowl of a stand mixer fitted with a whisk attachment. Beat the egg yolks and sugar until thick and pale, about 6 minutes. Add the vanilla extract, Mascarpone cheese, and marsala. Mix until smooth. In another mixing bowl, beat the heavy cream until medium peaks form. Gently fold the whipped cream into the Mascarpone-egg mixture until fully incorporated. Divide the mixture in 2 batches.
Sift 2 Tbsp cocoa powder into 1 batch of the mascarpone mixture and gently fold until evenly incorporated. Spoon into the pie crust and even out the top with a spatula. Refrigerate for 15 minutes. In the meantime, place 5 ladyfingers into the bowl of a food processor and pulse until completely ground. Fold the crumbs into the other batch of mascarpone. Spoon the mixture on top of the chocolate mascarpone and spread it out evenly with a spatula.
Cut the remaining ladyfingers into 1/2" pieces, toss them into the coffee syrup until fully coated, and place them on top of the pie, lightly pressing them into the filling. Sprinkle the remaining teaspoon of cocoa powder evenly on top. Lightly cover with plastic wrap and refrigerate for 4 hours, or overnight.