1 c. flour
1/3 c. packed light brown sugar
1/4 tsp. salt
5 tbsp. well-chilled butter (use only butter)
3/4 c. finely chopped walnuts
3 tbsp. (1 oz.) finely chopped unsweetened chocolate
1 tsp. vanilla
2 1/2 tbsp. cold water

Combine flour, sugar and salt in large bowl. Cut in butter, using pastry blender until mixture resembles coarse meal. Stir in walnuts and chocolate using a fork. Blend in water and vanilla. Press mixture into 9 inch or 10 inch glass pie plate. Bake at 350 degrees, 15-20 minutes or until golden brown. Cool.

MOCHA BUTTER FROSTING:

1 c. (2 sticks) unsalted butter, room temperature
1 c. packed light brown sugar
4 tsp. instant coffee powder
2 tsp. vanilla
3 oz. unsweetened chocolate, melted
4 eggs, room temperature

Cream butter in large bowl with electric mixer until light. Beat in sugar, instant coffee and vanilla until smooth. Add chocolate. Add eggs, one at a time, beating 4-5 minutes between each one. Mound into crust and chill 5-6 hours or overnight.

TOPPING:

2 c. whipping cream
1/2 c. confectioners' sugar
2 tbsp. + 1 tsp. instant coffee
Shave or grated semi-sweet chocolate (optional)

In a chilled bowl, whip all but the grated chocolate. Spread on pie or use a pastry bag to pipe it on. Top with shaved or grated chocolate.

This pie can be frozen without the whipped cream. To thaw the frozen pie, unwrap it and let stand in the refrigerator overnight. Put on the whipped cream before serving.