Add ⅔ of the butter cubes and pulse until the butter is fully coated in flour and is in pea-sized pieces.

Place the mixture into a large mixing bowl and add the rest of the butter. Work the dough with your hands until all the butter is coated in flour and there are still large chunks of butter visible.

Place the dough on a piece of plastic wrap and shape it into a disc. Wrap it tightly and place it in the refrigerator for 1 hour.

Roll out your chilled dough on a floured surface to fit your 9” (23cm) pie pan. Transfer the dough into the pan. Trim any excess dough if needed, leaving about an inch overhang.

Remove the parchment paper or aluminum foil and weights, and bake for an additional 15-20 minutes until the crust is fully baked and golden brown.

Allow the crust to cool completely before adding your filling.

In a saucepan, add the sugar, cornstarch, cocoa powder, salt, and instant coffee. Whisk well.

Then, add the egg yolks and whisk until no dry ingredients are left.

Pour in the milk and whisk to combine.

Heat the mixture over medium heat, stirring continuously. Once the mixture starts boiling, cook for 1 minute or until it becomes pudding-like in consistency and has no raw starchy taste.

Remove from heat and add the butter. Whisk until it has fully melted and combined with the pudding.

Add the chocolate and mix until fully incorporated and emulsified. At this point, the filling should look smooth. If the fat didn’t fully emulsify with the water in the mixture and your filling looks oily, add cold milk one tablespoon at a time and whisk between each addition until the mixture looks silky and smooth.

Pour the warm chocolate filling into a completely cooled pie crust, even out the top (you can create a swirl to decorate the pie), and refrigerate for a minimum of 6 hours, preferably overnight.

Serve with a dollop of whipped cream or sprinkle with flaky sea salt, and enjoy.