PASTRY SHELL

• ½ pkg pie crust mix
• 1 T water
• ¼ cup Lt brown sugar, firm
• 1 t vanilla
• ¾ C Fine chopped walnuts
• 1 square unsweetened chocolate grated

FILLING

• ½ C soft butter or margarine
• ¾ C granulated sugar
• 2 t instant coffee
• 2 eggs
• 1 square unsweetened chocolate — melted/cooled

TOPPING

(use ½ recipe)

• 2 C heavy cream
• 2 T instant coffee
• ½ C powdered sugar
• Chocolate curls

METHOD

Preheat oven to 375 degrees f.

Make pastry shell

In medium bowl combine 1st 4 ingredients. Add water and vanilla.

Using fork, mix until well blended

Turn into well greased 9” pie plate — Press firmly against bottom and sides of pie plate.

Bake 15 min. Cool shell in pie plate on wire rack

—Meanwhile, make filling—

In small bowl w/ electric mixer at medium speed beat butter til creamy.

Gradually add granulated sugar, beating til light.

Blend in cool melted chocolate and 2t instant coffee

Add egg; Beat 5 minutes; Add remaining egg, beat 5 minutes longer.

Turn filling into baked pie shell.

Refrigerate the pie, covered, over night.

NEXT DAY

Make topping

In large bowl combine cream with 2T instant coffee and powdered sugar

Refrigerate mixture covered 1 hour

Beat cream until stiff

Decorate pie with topping

Using Pastry bag with # 6 decorating tip if desired

Garnish with chocolate curls.

Refrigerate the pie at least 2 hours