Step 1: Prepare the Pie Crust

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

2. Add cold cubed butter and cut it into the flour using a pastry cutter or your hands until it resembles coarse crumbs.

3. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together.

4. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Roll and Blind Bake the Crust

1. Preheat your oven to 375°F (190°C).

2. On a floured surface, roll out the dough into a circle about ¼ inch thick.

3. Gently place it into your pie dish and trim any excess. Crimp the edges if desired.

4. Line with parchment paper and fill with pie weights or dried beans.

5. Blind bake for 15 minutes, remove weights and parchment, then bake for another 10 minutes until lightly golden. Set aside to cool.

Step 3: Make the Coffee Custard

1. In a medium saucepan, heat milk and cream over medium heat until warm (not boiling).

2. In a separate bowl, whisk together eggs, sugar, cornstarch, vanilla, salt, and cinnamon (if using).

3. Slowly whisk the warm milk mixture into the eggs to temper them.

4. Add the cooled coffee and mix until smooth.

5. Strain the mixture through a mesh strainer to ensure it’s silky.

Step 4: Fill and Bake

1. Lower the oven temperature to 325°F (165°C).

2. Pour the custard filling into the cooled pie crust.

3. Carefully place in the oven and bake for 35–40 minutes, or until the center is set but still slightly wobbly.

4. Remove and let cool to room temperature, then refrigerate for at least 4 hours or overnight.

Step 5: Add the Finishing Touches

1. Before serving, spread or pipe whipped cream on top.

2. Mix instant coffee into the whipped cream for extra coffee flair.

3. Garnish with chocolate shavings or a dusting of cocoa powder.