2/3 c. all-purpose flour
1/2 c. finely chopped walnuts
2 tbsp. brown sugar
1 tbsp. dark, unsweetened cocoa
1/4 c. unsalted butter

MOCHA BUTTERCREAM FILLING:

1/2 c. butter
1/2 c. brown sugar, packed
1 (8 oz.) pkg. cream cheese
2 tsp. instant coffee crystals
2 tsp. hot water
2 squares unsweetened chocolate, melted
2 tbsp. dark corn syrup
3 eggs, at room temperature
1 c. whipping cream
2 tbsp. powdered sugar
1 tsp. vanilla
Grated chocolate for garnish (optional)

TIPS: For a more generous filling, you may want to double the recipe.

In large bowl or food processor, combine flour, walnuts, brown sugar and cocoa. Cut in butter until mixture makes coarse crumbs. Press onto bottom and sides of a 9-inch pie pan. Bake at 300 degrees for 20 minutes or until golden. Cool.

For filling, in large mixer bowl, beat the butter and brown sugar until blended. Blend in the cream cheese; beat 2 minutes or until fluffy. Dissolve coffee crystals in water. Add along with melted chocolate and syrup to the butter mixture.

Beating at high speed, add eggs, one at a time; beat until light and fluffy, scraping bowl several times. Spread the filling in cooled crust. Chill 6 to 8 hours or overnight.

Before serving, beat whipping cream until fluffy; beat in powdered sugar and vanilla. Turn into pastry bag. Pipe around edge of pie. Sprinkle with grated chocolate to garnish. One (9-inch) pie, 8 to 10 servings.