Instructions

 Roll dough into 12-inch circle on floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand.
 Trim overhang to ½ inch beyond lip of plate. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate. Wrap dough-lined plate loosely in plastic wrap and refrigerate until firm, about 30 minutes. Adjust oven rack to middle position and heat oven to 350 degrees.
 Line chilled pie shell with double layer of aluminum foil, covering edges to prevent burning, and fill with pie weights. Bake on foil-lined rimmed baking sheet until edges are set and just beginning to turn golden, 25 to 30 minutes, rotating sheet halfway through baking. Remove foil and weights, rotate sheet, and continue to bake crust until golden brown and crisp, 10 to 15 minutes longer. Transfer sheet to wire rack and let cool completely, about 45 minutes.
 Combine milk, chocolate, sugar, cream, espresso powder, cocoa, cornstarch, and salt in large saucepan. Bring to simmer over medium heat, whisking occasionally, then reduce heat to medium-low and cook, whisking constantly, until mixture is thickened, bubbling, and registers 180 degrees, 2 to 3 minutes (mixture should have consistency of thick pudding). Strain mixture through fine-mesh strainer into clean bowl, then stir in vanilla.
 Pour filling into cooled crust, smoothing top with clean spatula into even layer. Spray piece of parchment paper with vegetable oil spray and press directly against surface of filling. Refrigerate until set, at least 4 hours or up to 24 hours. Spread whipped cream attractively over pie and sprinkle with candied coffee beans. Serve.