1/2 pkg. pie crust mix
1/2 c. light brown sugar
3/4 c. finely chopped walnuts
1 sq. unsweetened chocolate, grated
1 tsp. vanilla
1/2 c. butter, softened
3/4 c. sugar
1 sq. unsweetened chocolate, melted & cooled
2 tsp. instant coffee
2 eggs
2 c. heavy cream
2 tbsp. instant coffee
1/2 c. powdered sugar
Chocolate curls
Preheat oven to 375 degrees. Make pastry shell in medium bowl. Mix pie crust with brown sugar, walnuts and grated chocolate. Add 1 tablespoon water and vanilla, using fork mix until well blended. Turn into 9 inch pie shell, press firmly against bottom and side of plate. Bake for 15 minutes; cool on wire rack.
Make Filling: In small bowl, with electric mixer at medium speed, beat butter until creamy. Gradually add sugar, beating until light. Blend in cooled melted chocolate and instant coffee; add 1 egg and beat 5 minutes. Add remaining egg and beat 5 minutes. Turn into cooled shell. Refrigerate the pie overnight.
Next day, make topping: In large bowl combine cream, coffee and sugar. Refrigerate mixture covered for 1 hour. Beat cream mixture until stiff. Garnish with chocolate curls. Refrigerate at least 2 hours.
