Using a food processor, add flour, brown sugar and salt; pulse until well combined.

Cut butter into small cubes and add to the food processor; pulse until a crumbly mixture forms.

Add vodka and 2 Tbsp of water; pulse until well combined. Continue adding water 1 Tbsp at a time (and pulsing) until dough comes together in a ball.

Shape dough into a disc and wrap with plastic wrap; refrigerate for at least 2 hours. (Note: Dough can be made the day before and refrigerated overnight.)

Preheat oven to 400°F.

Transfer pie dough into pan and gently press dough into pan; Leave ~1” of overhang on all sides

Fold excess dough under itself and use 2 fingers to crimp the edges. Freeze dough for at least 15 minutes.

Prick bottom of pie with fork. Place foil on top of dough and fill with pie weights, dried beans or rice.

Bake for 10-12 minutes, or until edges of pie dough have just begun to turn golden brown.

Remove foil (and weights) and continue baking for 5 more minutes.

Place pie dish on a wire rack and let cool for at least 15 minutes.

Reduce oven temperature to 350°F.

Using a medium saucepan, add light brown sugar and coffee; whisk together until well combined.

Place over medium-low heat and let simmer, stirring often, until mixture has reduced to 1 cup. (Note: This should take ~12-15 minutes.)

Remove coffee mixture from heat and let cool at room temperature for at least 15 minutes.

Using a large bowl, add reduced coffee mixture, melted butter, espresso powder, sugar, cornmeal, flour and salt; stir until well combined.

Using a separate bowl, whisk together eggs, whipping cream and vanilla extract. Pour mixture until bowl with coffee; stir until well combined.

Pour mixture into pie crust.

Whisk egg white with 1 Tbsp of water. Brush this mixture around edges of the pie crust.

Place pie dish on parchment-lined baking sheet. Bake for 40 minutes and then tent the top of the pie with aluminum foil. Continue baking for 30-35 more minutes or until edges of filling are set but center still has a slight jiggle. (Note: The center of the filling should read 200°F on an instant-read thermometer.)

Let pie cool at room temperature for 1 hour and then refrigerate until ready to serve.

Before serving, dust the pie lightly with confectioner’s sugar. Garnish with a dollop of fresh whipped cream and several chocolate covered coffee beans.