Title: Coffee toffee pie
 Categories: Chocolate, Nuts
      Yield: 8 Servings
 
           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.