This is a recipe I got from a cooking school back in the 80s.
1/2 pkg (10-oz size) piecrust mix (should be 1 1/3 cup)
1/4 cup packed light-brown sugar
3/4 cup finely chopped walnuts
1 square (1-oz) unsweetened chocolate, grated
1 tbsp water
1 tsp vanilla extract
Preheat oven to 375 degrees.
Place the piecrust mix, sugar, walnuts, and chocolate in a medium mixing bowl; toss until well blended. Add 1 tablespoon water and the vanilla; using a fork, mix until well blended.
Transfer mixture into a 9-inch pie plate and press firmly against bottom and sides of the pan with your hands to form a crust.
Bake crust at 375 degrees for 15 minutes. Remove from oven and place on wire rack to cool completely.
1/2 cup butter, softened
3/4 cup granulated sugar
1 square (1-oz) unsweetened chocolate, melted and cooled
2 tsp instant coffee granules
2 large eggs
While the crust cools, prepare the filling by putting the butter in a small mixing bowl and beating with an electric mixer at medium speed until butter is very soft, smooth, and creamy. Gradually add the sugar, beating until light. Reduce speed to low and blend in the cooled chocolate and coffee granules.
Add 1 of the eggs to the mixture and increase speed to medium; beat for 5 minutes. Add remaining egg and beat for another 5 minutes. Gently turn filling into the prepared crust. Cover and refrigerate overnight.
2 cups heavy cream
2 tbsp instant coffee granules
1/2 cup powdered sugar
chocolate curls for garnish, if desired
Next day, prepare the topping. Put the heavy cream, instant coffee granules and the powdered sugar into a large mixer bowl. Cover and refrigerate for 1 hour. Remove from refrigerator, uncover, and beat with electric mixer until stiff peaks.
Place a large star tip (#6) into a pastry bag and fill the bag with the whipped cream. Pipe onto top of pie in a decorative design. Refill bag as needed and round high in the center. Garnish with chocolate curls, if using.
Chill at least 2 hours before cutting to serve.