Prepare the crust by mixing dry ingredients (flour, sugar, salt).

Cut in chilled butter until the mixture resembles coarse meal.

Add water and mix well.

Roll the dough on a lightly floured surface until thin.

Press the dough into a lightly floured pie tin.

Brush the crust with coffee.

Bake at 400°F (200°C) for about 10 minutes until light brown.

Set aside to cool.

For the chocolate filling, melt chocolate and butter in separate bowls until liquified.

Add sugar, vanilla extract, cocoa powder, and eggs to the melted chocolate mixture and mix well.

Pour the chocolate filling into the pre-baked pie crust.

Bake for another 5-10 minutes until edges are golden brown.

Sprinkle with cocoa powder.

Refrigerate for at least two hours.

Serve chilled.

Top with coffee whipped cream if desired.