Ingredients:
Pastry Shell

½ package pie crust mix
¼ cup brown sugar, packed
¾ cup finely chopped
walnuts (use blender)
1 square unsweetened
chocolate, grated
1 teaspoon vanilla extract

Filling

½ cup soft butter or margarine
¾ cup granulated sugar
1 square unsweetened chocolate, melted and cooled
1 teaspoon instant coffee
2 eggs

Topping

2 cups heavy cream
2 teaspoons instant coffee
(1 - 1 ½ if you want it weaker)
½ cup confectioners sugar
Chocolate curls made with
sweet cooking chocolate

Method:
Preheat oven to 370º.

Make pastry shell: In medium bowl, combine pie crust mix with brown sugar, walnuts, and grated chocolate.

Add 1 tablespoon water and the vanilla; using fork, mix until well blended. (You can add just a tiny bit more water; it's supposed to be a dry crust, but not too dry.)

Turn into well-greased 9-inch pie plate; press firmly against bottom and side of pie plate. (Be sure the pan is greased really well as this tends to stick. Using lots of PAM is good.)

Bake for 15 minutes.

Cool pastry shell in pie plate on wire rack.

Meanwhile, make filling: In small bowl with electric mixer at medium speed, beat butter until creamy.

Gradually add sugar, beating until light.

Blend in cool melted chocolate and instant coffee. (Note: Be sure the chocolate is cool. If it isn't, it changes the texture of the filling. The filling is best if it's beaten really well.)

To the filling, add 1 egg; beat 5 minutes.

Add remaining egg; beat 5 minutes.

Turn filling into cooled baked pie shell. (Be sure pie shell is cool or filling will melt, changing its texture.)

Refrigerate pie, covered, overnight.

Make topping the next day: In large bowl, combine cream with 2 teaspoons coffee and sugar.

Refrigerate mixture, covered, one hour.

Beat cream mixture until stiff.

Decorate pie with topping using pastry bag with #6, or larger decorating tip, if desired.

Garnish with chocolate curls.

Refrigerate at least two hours.

Note: If you use freeze-dried coffee, crush it between two spoons to make it into a powder
before using in recipe, as it will not dissolve otherwise. You can use Dream Whip or Cool
Whip for the topping, but real cream is better.

This pie freezes beautifully either before or
after adding the topping. If you freeze after adding topping, don't cover with plastic wrap
until it is completely frozen. To make chocolate curls: Buy sweet cooking chocolate. Freeze it. While still frozen, use a carrot peeler (as though you're peeling a carrot) to make chocolate curls. If the chocolate is very hard and frozen, they will not be curls, but specs of chocolate. As the chocolate begins to warm just a bit, if you peel along the edges, you'll get great curls.