Preheat oven to 350°F. Stir together cookie crumbs, sugar, espresso powder, and salt in a medium bowl until combined. Stir in melted butter until evenly moistened. Transfer mixture to a regular 9-inch pie plate, pressing mixture evenly into bottom and up sides of dish. Bake in preheated oven until fragrant and dry to the touch, 12 to 14 minutes. Let cool completely on a wire rack, 45 to 60 minutes.
Fill a small saucepan with water to a depth of about 1 inch. Bring to a simmer over medium, then reduce heat to low. Place chocolate in a medium-sized heatproof bowl and set bowl over saucepan, ensuring bottom of bowl does not touch water. Cook, stirring occasionally, until chocolate is melted, about 5 minutes. Set melted chocolate aside at room temperature, and increase heat under saucepan to medium.
Whisk together eggs and sugar in a large heatproof bowl or the bowl of a stand mixer. Set bowl over saucepan of simmering water, ensuring bottom of bowl does not touch water. Cook, whisking constantly, until mixture is pale, thickened, and registers 160°F on an instant-read thermometer, 10 to 15 minutes.
Transfer bowl to stand mixer fitted with a whisk attachment, or use an electric mixer fitted with a whisk attachment. Beat on medium speed until egg mixture is very thick and pale and has cooled to room temperature, 5 to 8 minutes. With mixer on medium-low, add coffee liqueur, vodka, espresso powder, and salt; beat until fully combined, about 1 minute. With mixer running on medium-low, pour in reserved melted chocolate; beat until combined, about 30 seconds. Increase speed to medium. Gradually add softened butter, a few pieces at a time, beating until fully incorporated after each addition, about 2 minutes total. Set aside.
Beat cream in a separate large bowl with a hand mixer fitted with a whisk attachment (no need to clean attachment) on medium-high speed, or whisk by hand until stiff peaks form, 2 to 3 minutes. Fold whipped cream into chocolate-egg mixture with a flexible spatula until no streaks remain; you should have about 4 cups of filling. Spoon mixture into cooled Chocolate Cookie Crust.
Refrigerate, uncovered, until firm, at least 4 hours or up to 3 days. (Cover with plastic wrap once firm if storing for longer than 4 hours.)
Before serving, prepare the Whipped Cream Topping: Beat cream, powdered sugar, espresso powder, vanilla, and salt with an electric mixer fitted with a whisk attachment on medium speed until soft peaks form, 1 to 2 minutes. Add coffee liqueur, and beat on medium speed until medium-stiff peaks form, about 30 seconds. You should have about 3 cups of cream. Spoon mixture over cooled pie. Dust with additional espresso powder and garnish with espresso beans, if desired. Serve cold.
