SHELL:

1/2 (10 oz.) pkg. pie crust mix
1/4 c. brown sugar
3/4 c. chopped walnuts
1 square unsweetened chocolate, grated
1 tsp. vanilla
1 tbsp. water

Or your own recipe for 1 shell minus the water.

FILLING:

1 stick soft butter
3/4 c. granulated sugar
1 square unsweetened chocolate, melted & cooled
2 tsp. instant coffee (grind between spoons if freeze dried)
2 eggs

TOPPING:

2 c. heavy cream, well chilled
2 tbsp. instant coffee (grind between spoons if freeze dried)
1/2 c. XXXX sugar

SHELL: Combine pie crust with brown sugar and ground walnuts and the grated square of chocolate. Add the water and vanilla. Mix until well blended and then press onto the bottom and sides of a well greased 9" or 10" pie plate. Bake at 375 degrees for 15 minutes only. Remove from oven and set aside to cool completely.

FILLING: At medium speed, beat the butter until it is creamy then gradually while still beating add the granulated sugar continuing to beat until mixture is light and smooth. Blend in the cooled chocolate along with the instant coffee. Add the eggs, room temperature, 1 at a time and beat a full 5 minutes after each addition. Pour this mixture over the cooled shell and refrigerate overnight, covered with wax paper or Saran Wrap to protect its flavor.

COFFEE TOPPING: Having kept the bowl and beaters in the freezer overnight, remove and pour in the cream, coffee and sugar. Beat this mixture until it is really stiff. Pile onto the pie and decorate with chocolate shavings and more ground nuts.

Serve small slices as this is exceptionally rich and different. It is best served with hot coffee as the beverage.