1 (9 inch) unbaked pie shell
1/4 c. finely chopped walnuts
1 tbsp. sugar
1 tsp. instant coffee
3 pints coffee ice cream, softened
Whipped cream or Cool Whip
Goldbrick chocolate sauce

Combine walnuts, sugar and instant coffee; scatter over bottom of pie crust; and press into dough. Bake crust at 425 degrees for 10 to 15 minutes or until golden brown. Cool crust. Then fill with ice cream. Freeze pie. Top with whipped cream or Cool Whip, scatter additional chopped walnuts over the surface, and return to freezer When ready to serve, warm Goldbrick sauce, in the jar, in a pan of hot water. Then pour over each piece and serve. Sauce will harden to form a chocolate shell.