Whisk together flour, salt, and sugar in a bowl. Cut in butter with two forks or a pastry blender until it is in pea-sized pieces. Stir in water just until combined.

Divide dough into two disks. Wrap dough in plastic wrap and refrigerate until well chilled, 45 minutes to 1 hour.

Preheat oven to 375°F. On a lightly floured surface, roll dough to a 12-inch disk. Fit dough in the bottom and up the sides of a 9-inch pie plate; trim to a 1-inch overhang. Turn overhang under and crimp. Freeze 15 minutes and up to 2 days.

Line pie crust with aluminum foil or parchment paper, and fill with pie weights, rice, or dried beans, pressing all the way to the edge. Place on a baking sheet. Bake 25 minutes.

Carefully remove foil and pie weights. Bake until golden brown, 17 to 20 minutes. Cool completely on a wire rack.

Combine granulated sugar, cornstarch, cocoa powder, espresso powder, and salt in a large pot. Whisk together egg yolks, milk, and 1 cup cream in a bowl.

Gradually whisk egg mixture into sugar mixture. Bring to boil over medium heat, whisking constantly. Boil for 1 minute.

Remove from heat. Stir in semisweet chocolate, butter, and vanilla until butter and chocolate are melted. Pour into prepared crust and place plastic wrap directly onto filling.

Chill until cold and mixture is set, at least 4 hours and up to 12 hours.

Whisk together confectioners’ sugar and remaining cup cream with an electric mixer on medium-high speed until a stiff peak forms.

Transfer to a piping bag fitted with a large star tip. Pipe whipped cream onto pie. Garnish with espresso beans and shaved dark chocolate.