1/2 package (10-oz. size) piecrust mix
1/4 cup brown sugar, firmly packed
3/4 cup finely chopped walnuts
1 square unsweetened chocolate, grated
1 teaspoon vanilla extract
1/2 cup soft butter or margarine
3/4 cup granulated sugar
1 square unsweetened chocolate, melted and cooled
2 teaspoons instant coffee
2 cups heavy cream
2 tablespoons instant coffee
1/2 cup confectioner's sugar
Preheat oven to 375F.
In medium bowl, combine piecrust mix with brown sugar, walnuts,
and grated chocolate. Add 1 tablespoon water and the vanilla, using
fork, mix until well blended. Turn into 9-inch well-greased pie
plate, press firmly against bottom and side of pie plate. Bake for
15 minutes. Cool on wire rack.
In small bowl, with electric mixer, beat butter until creamy.
Gradually add granulated sugar, beating until light. Blend in melted
chocolate and 2 teaspoons instant coffee.
Add 1 egg, beat 5 minutes. Add remaining egg, beat 5 minutes longer.
Turn filling into pie shell. Refrigerate covered, overnight.
In large bowl, combine cream with 2 tablespoons instant coffee and
the confectioner's sugar. Refrigerate, covered, 1 hour.
With electric mixer, beat cream mixture until stiff. Decorate pie
with topping using pastry bag with number-6 decorating tip, if
desired. Garnish with chocolate curls. Refrigerate at least 2 hours.
Makes 8 servings.