1 tsp. instant coffee
2 tbsp. water
Lg. chocolate candy bar with almonds (7 1/2 oz.)
4 c. whipped dessert topping, thawed (most of a 12 oz. pkg.)
Baked pie shell

Dissolve coffee in water. Add chocolate bar and stir until melted. Cool. Fold in whipped topping.

Pile into baked pie shell. Chill in freezer several hours before serving. Top with chocolate shavings if desired.