Preparation:
CRUST # 1: Mix wafer crumbs, brown sugar, butter, and nuts together. Press mixture into a 9-inch pie pan. Bake at 350F for 10 minutes. Cool.
CRUST # 2: Place flour, brown sugar, salt, chocolate and nuts in a bowl. Mix in shortening until crumbly. Mix together vanilla and water; drizzle over dry mix, stir with fork until mixed. Press into a 9-inch pie pan and bake 15 minutes at 375 F. Cool.
FIRST LAYER: In a small bowl beat butter at medium speed until creamy. Gradually add sugar. Beat until light. Mix melted chocolate and instant coffee. When chocolate is cooled, blend into butter mixture. Add 1 egg and beat 5 minutes. Add another egg and beat 5 minutes more. Pour into pie shell and refrigerate overnight.
SECOND LAYER: The next day combine the cream, instant coffee, and powdered sugar. Refrigerate covered for 1 hour. Then whip until stiff. Spread on pie and garnish with chocolate curls. Refrigerate several hours before serving. Remove from refrigerator 5 or 10 minutes before cutting. |
