PASTRY SHELL:

1/2 stick pie crust
1/4 c. packed brown sugar
3/4 c. finely chopped pecans
1 square unsweetened chocolate, grated
1 tsp. vanilla
1 tbsp. water

FILLING:

1 stick butter, softened
3/4 c. sugar
1 square unsweetened chocolate, melted
2 tsp. instant coffee granules
2 eggs

COFFEE TOPPING:

2 c. whipping cream
2 tbsp. instant coffee granules
1/2 c. powdered sugar

Preheat oven to 375 degrees. Crumble pie crust stick, add brown sugar, pecans, chocolate, vanilla and water. Mix until well blended. Press into a greased 9" pie plate. Bake 15 minutes. Cool.

Cream butter and sugar until light and fluffy. Blend in chocolate and coffee. Add eggs, one at a time. Beat well. Put in cooled pie shell and refrigerate overnight.

Combine unwhipped cream, coffee granules and sugar. Mix well. Refrigerate, covered for 1 hour. Beat until stiff. Pile onto pie and decorate with chocolate curls. Refrigerate at least 2 hours.