Chocolate Mocha Crunch Pie

• 1 pie shell (9 inch) Pocha
• 1 ounce chocolate squares
• 1/2 cup butter or margarine,, softened
• 3/4 cup brown sugar firm packed
• 2 teaspoons coffee instant, granuals
• 2 large eggs
• 2 cups heavy whipping cream
• 1/2 cup powdered sugar
• 1 1/2 tablespoons coffee instant powder
• 1/2 large chocolate (semi-sweet) semi-sweet square, =1/2 oz/ grated
• 1 pie shell (9 inch) stick, crumbled, or, 1/2 pk pie crust mix (11 ozs)
• 1 ounce chocolate squares, grated
• 3/4 cup walnuts chopped
• 1/4 cup brown sugar firm packed
• 1 tablespoon water
• 1 teaspoon vanilla extract

1. Prepare Mocha Pastry Shell as directed; set aside.
2. Place 1 square chocolate in top of a double boiler; bring water to a boil.
3. Reduce heat to low; cook until chocolate melts.
4. Let cool.
5. Cream butter at medium speed of an electric mixer.
6. Gradually add brown sugar, and beat at medium speed 2 to 3 minutes, scraping sides of bowl occasionally.
7. Stir in melted chocolate and 2 teaspoons coffee powder.
8. Add eggs, one at a time, beating 5 minutes after each addition.
9. Pour filling into cooled pastry shell.
10. Refrigerate at least 6 hours.
11. About 1 or 2 hours before serving, combine whipping cream, powdered sugar, and 1 1/2 tablespoons coffee powder in a large, chilled mixing bowl.
12. Whip cream until soft peaks form (do not overheat).
13. Spoon over chilled filling.
14. one 9-inch pie.
15. MOCHA PASTRY SHELL:
16. Use a fork to combine crumbled piecrust stick and chocolate in a medium bowl.
17. Stir in walnuts and sugar.
18. Combine water and vanilla; sprinkle over pastry mixture.
19. Mix with fork until mixture forms a ball.
20. Line a 9-inch pieplate with aluminum foil; place a circle of wax paper over foil in the bottom of pie plate.
21. Press pastry mixture evenly into pie plate.
22. Bake at 375F (190C) for 15 minutes; cool completely.
23. Invert crust on an 8 1/2 inch pieplate; remove foil and wax shell.

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Taken from recipeland.com/recipe/v/chocolate-mocha-crunch-pie-47793 (may not work)