2 teaspoons dark cocoa, unsweetened
1 teaspoon instant coffee
1 cup granulated sugar
4 egg whites
1/2 teaspoon cream of tartar
2/3 cup ground walnuts
1/2 cup crackers (Ritz or Town House)
semisweet chocolate, shaved

Preheat oven to 300°F.

In a blender, crush about 12 crackers and 1/2 cup walnuts. Combine in a small bowl or on waxed paper instant coffee, cocoa and granulated sugar.

In the bowl of electric mixer, beat the egg whites adding a pinch of the cream of tartar at a time, beating just until soft peaks form. Begin adding the sugar mixture, continuing to beat until the egg whites are stiff but not dry.

Turn out into a 9-inch graham cracker pie crust.

Bake for 30 minutes and cool.

Just before serving, spread topping (see below) over surface and sprinkle with shaved chocolate bits.

Topping:

1 tablespoon granulated sugar
1/3 tsp. instant coffee or 2 T. coffee flavored syrup
1/2 teaspoon vanilla
1 teaspoon cocoa
1 cup heavy cream or whipping cream

Mix together sugar, instant coffee or syrup, vanilla, and cocoa.

In a clean, cold bowl beat the cream with the wire whisk of an electric mixer. Gradually add in the sugar mixture and beat until cream holds peaks.