½ package pie crust mix
¼ c. light brown sugar, firmly packed
¾ c. finely chopped walnuts
1 square unsweetened chocolate, grated
1 t. vanilla
½ c. (one stick) butter, softened
¾ c. sugar
1 square unsweetened chocolate, melted and cooled
2 t. instant coffee
2 c. heavy cream
2 T. instant coffee
½ c. confectioner’s sugar
Preheat oven to 375oF. In medium bowl, combine piecrust mix with brown sugar, walnuts and grated chocolate. Add 1 T. water and vanilla. Using a fork, mix until well blended. Turn into a well-greased 9 inch pie plate. Press firmly against the bottom and side of pie plate. Bake in 375oF oven for 15 minutes. Cool pastry shell in pie plate on wire rack. Meanwhile, make filling. Cream butter and sugar and mix on medium speed for five minutes until light and fluffy. Blend in cool melted chocolate and instant coffee. Add one egg and beat five minutes. Add remaining egg and beat five minutes longer. Turn filling into baked pie shell and refrigerate, covered with plastic wrap, overnight.
The next day, make the topping. In mixing bowl, combine cream with instant coffee and confectioner’s sugar. Refrigerate mixture, covered for one hour. Remove from refrigerator and beat until stiff. Spoon over filling. Garnish with chocolate curls or grated chocolate, if desired. Refrigerate for at least 2 hours prior to serving. Serves 8.