1 1/4 c  Graham cracker crumbs
6 tb Unsalted butter, melted
2 c  Heavy cream
1 oz Bitter chocolate
5 oz Semi sweet chocolate
1 tb Instant coffee
5    Egg yolks
1 c  Blanched almonds, toasted
And then coarsely chopped
2 tb Powdered sugar

Making the Graham Cracker Crust: Stir together the graham cracker
crumbs and melted butter. Press into a 9-inch pie pan. Crust should
be of same thickness sides and bottom, about 1/8, 3/16 inch thick.
Bake at 375 degrees for 7 minutes, cool on a rack.

Making the mocha mix: In a heavy saucepan place 1 cup of heavy cream,
all the chocolate and instant coffee. Stir over low heat until
chocolate is dissolved. Remove from heat and let cool for 5 minutes.

Assembling the pie: Beat the egg yolks with an electric mixer and
gradually add the chocolate mixture to them, until thoroughly blended
and very creamy. Stir in the almonds and pour into the cooled crust.
Chill for at least 5 hours.

Making the whipped cream and serving: Whip together the remaining
heavy cream and powdered sugar. Top pie with whipped cream and serve.
This recipe makes 8, 10 servings.