8 tbsp. butter
2 oz. bittersweet chocolate
1/2 tsp. instant coffee powder
1 c. sugar
2 eggs
1/2 tsp. vanilla
1/2 c. all-purpose flour
1/2 c. chopped walnuts or pecans

Preheat oven to 350 degrees (rack in center position). Grease a 9 inch metal pie pan and line it completely with aluminum foil and grease the foil. Combine 4 tablespoons butter with the chocolate and coffee powder; heat in microwave or top of a double boiler until chocolate melts and coffee dissolves. Stir until smooth. Cool.

Using electric mixer, cream remaining butter with sugar until light and fluffy. Add eggs, one at a time, and beat until well incorporated. On slow speed, add vanilla and chocolate mixture. Fold in flour and then the nuts. Pour into prepared pie pan and bake 30 to 35 minutes (until toothpick inserted in center comes out clean).

Cool completely (at least 45 minutes). Then using foil, lift pie shell from pan and peel off foil. This can be made in advance, wrapped in plastic wrap, and refrigerated or frozen.

Use your imagination to fill shell - fresh berries and whipped cream - ice cream (I like coffee) and chocolate sauce or use my favorite Raspberry Mousse -

RASPBERRY MOUSSE:

1 (10 oz.) pkg. frozen raspberries in syrup, thawed
2 egg whites
2 tbsp. granulated sugar
1 1/4 c. whipping cream
3 tbsp. confectioners' sugar
2 tsp. Chambord, brandy, or Kirsch
1 1/4 c. fresh raspberries (optional - garnish)
2 oz. semi-sweet chocolate (optional - garnish)

Puree the thawed raspberries and their syrup in blender or food processor. Strain through a fine mesh into a saucepan to remove seeds. Over medium heat, reduce puree to 1/2 cup, watching carefully so it does not burn. Cool to room temperature.

Beat egg whites until they begin to mound. Add granulated sugar gradually as you continue to beat until firm but still moist.

In a larger bowl, whip cream until it begins to mound. Add confectioners' sugar and Chambord and beat until cream is firm. Fold in puree and then egg whites. Mound in brownie crust and refrigerate until ready to serve. Garnish with chocolate curls and raspberries if you wish.

This can be 2 separate recipes if you prefer but the mousse should not be put in a regular crust. It was invented to compliment the brownie crust.