Directions

To make the pie crust, cut the flour, powdered sugar, coffee, salt, and butter with a pastry cutter until well-incorporated. (Or put the flour, powdered sugar, coffee, salt, and butter into a food processor and pulse just until combined.)

Slowly drizzle in the milk. Right when the dough comes together, form it into a ball. (If the dough doesn't come together, add a little more milk.)

Turn it out onto a lightly floured work surface and shape it into a flat disk.

Place in a food storage container and refrigerate for at least 30 minutes.

Preheat the oven to 350º.

Now for the filling! Beat together the butter, sugar, and salt until smooth. Add the eggs one at a time, beating enough to incorporate but not add air. Add in the the cocoa, Kahlua, milk, and vanilla.

Using a food processor (mini, ideally), grind together the cornmeal, coffee, and chocolate chips. Add it to the batter and mix well. Set aside.

Flour your work surface, and roll the dough into a 12" circle. Transfer the dough to a regular (not deep-dish) 9" pie pan that's at least 1 ¼" deep. Trim and crimp the edges.

Pour the batter into the crust.

Bake the pie for 45 minutes on the middle rack. If the crust starts to brown too much, shield it with some foil.

Remove the pie from the oven and cool to room temperature before topping with whipped cream. Finish with sprinkles.