Step 1: Make the Pie Crust

1. In a large bowl, combine flour and salt.

2. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

3. Add ice water 1 tablespoon at a time until the dough comes together.

4. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

5. On a lightly floured surface, roll out the dough to fit a 9-inch pie pan.

6. Press into the pan, trim edges, and prick the bottom with a fork.

7. Blind bake at 375°F (190°C) for 12–15 minutes using pie weights or beans. Remove weights and bake another 5 minutes. Let cool.

Step 2: Prepare the Coffee Custard

1. In a medium saucepan, combine milk, coffee, and heavy cream. Heat over medium until warm but not boiling.

2. In a separate bowl, whisk together eggs, sugar, cornstarch, vanilla extract, and salt until smooth.

3. Slowly pour the warm milk mixture into the egg mixture, whisking constantly to avoid scrambling the eggs.

4. Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens slightly (about 5–7 minutes).

5. Strain through a mesh sieve into a clean bowl for a silky texture. Let it cool for 10 minutes.

Step 3: Bake the Custard Pie

1. Pour the coffee custard into the pre-baked pie crust.

2. Carefully place in the oven and bake at 325°F (160°C) for 35–40 minutes, or until the edges are set and the center is slightly wobbly.

3. Remove from oven and let cool at room temperature for 1 hour.

4. Refrigerate for at least 4 hours, preferably overnight, to fully set.

Step 4: Garnish and Serve

1. Top chilled pie with a dollop of whipped cream.

2. Sprinkle with shaved chocolate, cocoa powder, or a few chocolate-covered espresso beans for a stylish finish.

3. Slice and serve cold or at room temperature for best flavor.