Instructions: 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.

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