Clear your counters and gather all the ingredients and tools needed.

In a large bowl, combine 200 g of all-purpose flour and ½ teaspoon of kosher salt.

Cut in 140 g of cold unsalted butter until the mixture resembles coarse crumbs.

If using, add 24 g of vodka and mix until just combined. Gradually add ice water until the dough holds together.

Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Once chilled, flour your countertop and roll out the dough into a large circle, about ¼ inch thick.

Transfer the rolled dough into your pie dish and trim the edges, leaving about an inch for shrinkage.

Preheat your oven to 350°F (175°C).

Weigh down the crust with pie weights and bake for 10-15 minutes until the edges are lightly golden. Remove weights and let cool slightly.

In a saucepan over low heat, melt 113 g of unsalted butter and 56 g of bittersweet chocolate together, stirring until smooth.

Remove from heat and whisk in 21 g of cocoa powder, 1 teaspoon of espresso powder, and ½ teaspoon of salt until combined.

In another bowl, mix 113 g of milk, 200 g of granulated sugar, 106 g of dark brown sugar, and 25 g of cornmeal. Stir to combine.

Slowly add the chocolate mixture into the milk mixture, stirring continuously. Beat in the eggs one at a time and then stir in 1 teaspoon of vanilla.

Carefully pour the filling into the pre-baked crust, ensuring it's evenly distributed.

Bake for 35-40 minutes until the filling is set with a slight jiggle in the center, then cool completely on a wire rack.

Refrigerate for at least 2 hours before slicing.

Slice and serve your Dark Chocolate Chess Pie chilled or at room temperature.