Coffee Toffee Pie

-----PASTRY SHELL----- 1/2 package Piecrust mix

1/4 cup Light brown sugar -- packed

3/4 cup Walnuts -- finely chopped

1 Unsweetened chocolate square -- grated

1 teaspoon Vanilla

-----FILLING----- 1/2 cup Unsalted butter -- soft

3/4 cup Sugar

1 Unsweetened chocolate square -- melted and

cooled 2 teaspoons Powdered instant coffee

2 Eggs

-----TOPPING----- 2 cups Whipping cream

2 tablespoons Instant coffee -- try using

espresso powder 1/2 cup 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.