In a food processor, pulse flour, sugar, and salt. Add cold butter and pulse until crumbly.

Gradually add cold water while pulsing until a dough forms. Wrap in plastic wrap and refrigerate for 2-3 hours.

Roll out dough on a floured surface to ⅛ inch thick. Press into a greased pie pan, trim edges, and set aside.

Preheat oven to 350°F. Melt chocolate and butter over a double boiler. Stir until smooth.

Remove from heat and whisk in sugar, heavy cream, and coffee liqueur. Beat eggs and yolks separately, then whisk into the chocolate mixture. Fold in sifted flour, cocoa powder, and salt.

Pour filling into the crust and smooth the top. Bake for 25-30 minutes until set around the edges but slightly wobbly in the center. Cool completely before serving.