Bailey's & Chocolate Cream Pie

For the crust:
(This makes 2 tart shells. You can freeze the other dough and use at a later time)
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (8 ounces) unsalted butter, cut into small pieces and chilled
1/3 cup ice water

For the pie filing:
3 egg yolks, beaten
1 1/2 cups white sugar
4 heaping tablespoons cornstarch
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons espresso powder (not instant coffee)
1 teaspoon salt
2 3/4 cups whole milk
1/4 cup Bailey's
1 tablespoon butter
1 1/2 teaspoons vanilla extract

For the whipped cream:
1 cup heavy whipping cream
2 tablespoons sugar
2 teaspoons vanilla extract

To prepare the crust, add flour, salt, and sugar to the bowl of a food processor. Pulse to combine. Add chilled butter and pulse until the mixture resembles coarse meal, about 8-10 seconds. The mixture should NOT come into a ball at this point. It should still be loose and crumbly.  With the food processor running, slowly add the cold water (be sure to remove the ice first!) down the feed tube. Continue running the processor until the dough starts to slowly come together. It shouldn't be wet or sticky at this point. Do not pulse longer than 30 seconds.  Place two pieces of plastic wrap on your counter and equally divide the dough (a kitchen scale is helpful here to guarantee two equal portions). Pick up either side of the plastic wrap and gently pull the mixture into a ball.  Gently flatten the dough into a thin disk. This will help with rolling out the dough later.  Chill for at least one hour in the refrigerator prior to rolling.

On a lightly dusted counter roll out dough to a 1/8" thickness. Roll dough onto your rolling pin and un-roll over your tart pan. Trim off any excess dough by rolling pin over the top of the pan. The dough should slice off. If you're using a pie dish, roll dough into dish and trim edges, leaving a 1" over-hang. Tuck overhang under dough so edges are flush with rim, and crimp edges. Lightly prick bottom of dough with a fork. Refrigerate for 30 minutes.
Preheat oven to 375 degrees F. Line dough with parchment, and fill with pie weights or dried beans. Bake until edges begin to turn gold, 15 to 18 minutes. Carefully remove weights and parchment. Place back into the oven and bake until bottom and sides are golden brown, 12 to 15 minutes. Let cool completely on a wire rack.
To prepare the filling, cream together egg yolks and sugar in the bowl of a stand up mixer.  Whisk together the cornstarch, cocoa powder, espresso powder, and salt in a medium bowl.  Add the dry ingredients to the eggs and sugar mixture and mix to combine. With your mixer on the lowest speed, add the milk and Bailey's, mix till combined.  Pour mixture into a large saucepan and cook over medium heat, whisking constantly, until boiling. Continue whisking for another two minutes while the mixture boils. Remove from heat and pour through a fine sieve to catch any lumps of egg that may have cooked. Stir in butter and vanilla extract. Cool slightly, then pour mixture into pastry shell.  Chill for at least 4 hours (over night is best!)

To prepare the whipped cream, add the heavy cream, sugar, and vanilla to the bowl of a stand-up mixer fitted with the whisk attachment. Starting on low, slowly beat the cream. Increase the speed to medium and beat until the mixture begins to thicken. Increase speed to the highest setting and beat until peaks form.
Give your pie a generous dollop of cream and enjoy!