1 stick pie crust mix
1/4 c. brown sugar, firmly packed
3/4 c. chopped walnuts, finely chopped
1 sq. unsweetened chocolate, grated
1 tsp. vanilla
1 tbsp. water

Use a pastry blender or fork, crumble pie crust until very fine. Blend in brown sugar, nuts and grated chocolate. (Remove 1 tablespoon mix and sprinkle in shallow pan to be baked the same time as crust.) Add water to remaining pastry. Blend well. Press firmly into bottom and sides of well-buttered 8 inch pie pan. Moisten fingers with cold water for easy handling of pastry. Bake crust at 375 degrees for 15 minutes. Bake separated - pastry crumbs, 5 minutes. Cool.

CHOCOLATE-COFFEE FILLING:

1/2 c. butter (1 cube)
3/4 c. sugar
2 eggs
2 tsp. instant coffee

Cream butter. Add sugar gradually, beat until fluffy and light. Stir in chocolate and instant coffee. Add eggs, one at a time. Beat 5 minutes after each egg. (Use medium speed with electric mixer.) Chill until firm.

WHIPPED CREAM TOPPING:

1 c. heavy cream
1 tsp. instant coffee
3 tbsp. powdered sugar

Whip cream until stiff. Fold in instant coffee and sugar. Spread on cobbled pie. Sprinkle with crumbs. Chill 2 hours before serving. Remove from refrigerator 15 minutes before serving.