PASTRY SHELL
1/2 pk Piecrust mix
1/4 c  Light brown sugar -- packed
3/4 c  Walnuts -- finely chopped
1    Unsweetened chocolate square
Grated
1 ts Vanilla
FILLING
1/2 c  Unsalted butter -- soft
3/4 c  Sugar
1    Unsweetened chocolate square
Melted and cooled
2 ts Powdered instant coffee
2    Eggs
TOPPING
2 c  Whipping cream
2 tb Instant coffee -- try using
Espresso powder
1/2 c  Confectioners sugar
Chocolate curls

Make pastry shell: in medium bowl, combine piecrust mix with brown sugar,
walnuts and grated chocolate. Add 1 tbsp. water and the vanilla. Using
fork, mix until well blended. Turn into well buttered 9″ pie plate; press
firmly against bottom and sides of pie plate. Bake 15 minutes. Cool on wire
rack. Make filling: in small bowl, with electric mixer at medium speed,
beat the butter until it is creamy. Gradually add granulated sugar, beating
until light. Blend in cool melted chocolate and 2 teaspoons instant coffee.
Add 1 egg, beat 5 minutes. Add second egg, beat 5 minutes longer. Turn
filling into baked pie shell. Refrigerate the pie, covered at least 8
hours, but best held overnight. Topping: Next day make topping. In large
bowl, combine cream with 2 tbsp instant coffee and the confectioners
sugar. Cover and refrigerate 1 hour. Beat the cream mixture until stiff.
Decorate pie with topping using pastry bag with star or shell decorating
tip, if desired. Garnish with chocolate curls. Refrigerate at least 2
hours.