✓ Preheat oven to 175°C / 350°F

✓ Mix flour, kosher salt, and cornmeal in a large bowl until evenly combined

✓ Cut cold butter into the dry mixture using a pastry cutter until pea-size crumbs form (do not overmix – overdeveloped gluten makes texture tough)

✓ Stir vodka (if using) and ice water together, then drizzle into the crumb mixture, tossing gently until dough just comes together

✓ Form dough into a disc, wrap in plastic, and chill for 30 minutes in the refrigerator

✓ Heat butter in a saucepan over medium heat until melted and foamy, then add bittersweet chocolate, stirring until fully melted and glossy

✓ Whisk in cocoa powder and espresso powder; cook for 30 seconds until fragrant (do not let the mixture scorch)

✓ In a separate bowl, whisk together granulated sugar, dark brown sugar, and salt

✓ Add eggs one at a time, whisking after each addition until smooth

✓ Gradually pour the chocolate mixture into the egg‑sugar blend, whisking continuously to prevent curdling

✓ Stir in whole milk and vanilla extract; the filling should be glossy and slightly thickened

✓ Roll chilled dough on a lightly floured surface to ¼‑inch thickness; fit into a 9‑inch pie plate, trimming excess and crimping edges

✓ Dock the crust with a fork, then sprinkle a thin layer of cornmeal over the bottom to add texture

✓ Pour the chocolate filling into the prepared crust, spreading gently to the edges

✓ Place the pie on a baking sheet and bake for 45‑50 minutes, or until the top cracks and a knife inserted near the center comes out mostly set with a slight wobble

✓ Cool the pie on a wire rack for 20 minutes, then refrigerate for at least 2 hours to allow the filling to set fully

✓ Slice with a hot, wet knife for clean cuts; serve at room temperature or slightly chilled