Blum'S Coffee-Toffee Pie

• Pastry Shell
• 4 ounces packaged pie crust mix
• 1/4 cup light brown sugar, firmly packed
• 3/4 cup finely chopped walnuts
• 1 unsweetened chocolate square, grated
• 1 teaspoon vanilla
• Filling
• 1/2 cup butter, softened
• 3/4 cup sugar
• 1 unsweetened chocolate square, melted and cooled
• 2 teaspoons instant coffee
• 2 eggs
• Topping
• 2 cups heavy whipping cream
• 2 tablespoons instant coffee
• 1/2 cup powdered sugar

1. For the pastry shell,mix all ingredients together well and turn into a well greased 9 inch pie plate.
2. Press mixture firmly into bottom and up the sides of pie plate.
3. Bake at 375 degrees for 15 minutes.
4. Cool the pastry shell in the pie plate on a wire rack.
5. For the filling,in a small bowl with an electric mixer at medium speed,beat butter until creamy.
6. Gradually add sugar,beating until light.
7. Blend in cool,melted chocolate and 2 teaspoons instant coffee.
8. Add 1 egg and beat 5 minutes.
9. Add egg number 2 and beat 5 more minutes.
10. Turn filling into cooled pastry shell.
11. Refrigerate pie,covered,overnight.
12. Next day make topping.
13. In a large bowl,combine cream with instant coffee and powdered sugar.
14. Refrigerate mixture,covered,for one hour.
15. Beat cream mixture until stiff.
16. Decorate pie with topping.
17. If you feel like being really fancy add chocolate curls as a garnish.
18. Refrigerate for 2 hours berfore serving.

pastry shell, light brown sugar, walnuts, chocolate square, vanilla, filling, butter, sugar, chocolate square, instant coffee, eggs, topping, heavy whipping cream, instant coffee, powdered sugar

Taken from www.food.com/recipe/blums-coffee-toffee-pie-304890 (may not work)