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Coffee Butter-crunch Pie

DIRECTIONS

Place the pie-crust mix in a mixing bowl.
Grind the chocolate in a nut grinder, or chop it coarsely and then grind it in a food processor or a blender. Stir the ground chocolate into the pie-crust mix. Stir in the sugar and nuts. Mix the vanilla and water and gradually drizzle the mixture over the pie-crust mixture-do not pour it all in one place-while using a fork to stir and toss. The mixture will be lumpy and crumbly. Stir it very briefly, but do not try to make it smooth; it will hold together when you press it into place.
Adjust rack to the center of the oven and preheat oven to 375 degrees.
Use a 9-inch ovenproof glass pie plate and follow the directions for lining it with aluminum foil, baking, chilling, and removing the foil . However, for this recipe bake the crust for 15 minutes.
Meanwhile, prepare the following filling.
Melt the chocolate over hot water and set it aside to cool.
In the small bowl of an electric mixer cream the butter. Add the sugar and beat at moderately high speed for 2 to 3 minutes. Mix in the cooled melted chocolate and the dry instant coffee.
Add the eggs one at a time, beating for 5 (five) minutes after each addition, and scraping the bowl occasionally with a rubber spatula.
Pour the filling into the cooled baked crust. Refrigerate for 5 or 6 hours, or overnight. (The pie may be frozen now or it may be refrigerated for a day or two. If you freeze it, freeze until the filling is firm and then wrap airtight. To thaw the frozen pie, unwrap it and let stand overnight in the refrigerator.)
Either just before serving or a few hours before, prepare the following whipped cream topping.
In a chilled bowl with chilled beaters, whip the cream with the instant coffee and sugar until the cream holds a definite shape. But do not over-beat; it must be firm enough to hold its shape when the pie is served, but it is more delicious if it is slightly creamy, rather than stiff.
Spread the whipped cream smoothly over the filling. Or apply it in fancy swirls, using a pastry bag fitted with a large star-shaped tube.
Sprinkle the top with the grated or shaved chocolate (optional).
Refrigerate.