---------- Recipe via Meal-Master (tm) v8.04
  Categories: Pies
       Yield: 12 Servings
   1 1/2 c  All-purpose flour
     3/4 c  Finely chopped walnuts
            -or pecans
     1/4 c  Brown sugar
       1 oz Bittersweet chocolate,
            -finely chopped
     1/4 ts Salt
     1/3 c  Unsalted butter, room temp
       1 ts Vanilla
       2 tb Cold water (or more)
       2 oz Bittersweet chocolate
       1 tb Instant coffee
     3/4 c  Unsalted butter, room temp
     3/4 c  Granulated sugar
       3    Eggs
       2 tb Instant coffee
       2 c  Whipping cream
       1 ts Vanilla
       2 tb Coffee liqueur, such as
            -Kahlua or Tia Maria
     1/4 c  Sifted icing sugar
   1. To make crust, preheat oven to 350F (180C). Lightly
   butter a 10-inch (25-cm) springform pan. Cut waxed
   paper to fit bottom. Brush or rub with butter, then
   place butter-side up in pan. Using a fork, stir flour
   with chopped nuts, sugar, chopped chocolate and salt
   in a large mixing bowl Then, stir in butter and
   vanilla. Add 2 tb water and mix until crumbly. If
   mixture seems dry, stir in remaining 1 tb water. Turn
   into a lined springform pan. Press into bottom and
   halfway up sides. Bake in centre of pre-heated oven
   until set and edges are just starting to brown, about
   18 to 20 minutes. Cool on a rack. Do not remove sides.
   2. To make filling, cut chocolate into coarse pieces,
   To make on top of stove, place chocolate and instant
   coffee in a small heavy-bottomed saucepan set over
   very low heat. Melt, stirring frequently, and remove
   from heat when small pieces of chocolate are still
   visible, about 5 minutes. Then, stir until smooth. Or,
   place chocolate and instant coffee in a microwave-safe
   bowl. Microwave, without stirring, on medium until
   chocolate is almost but not completely melted, about 2
   minutes. Stir until smooth, then cool at room
   temperature while continuing with recipe.
   3. In a mixing bowl, beat butter with an electric
   mixer or wooden spoon until very creamy. Gradually add
   sugar, beating until light and lemon-colored. Beat in
   cooled chocolate mixture until combined. Then, beat in
   eggs, 1 by 1, beating well after each addition. Pour
   into cooled crust, cover and refrigerate until cold,
   at least 1 hour or up to 1 day (any longer and crust
   becomes soggy).
   4. Because whipped cream does not hold well, plan to
   add topping no more than 2 hours before serving, To
   make topping, stir instant coffee with cream, vanilla
   and liqueur, if desired, in a medium-size mixing bowl.
   Using an electric mixer, beat until soft peaks form
   when beaters are lifted. Gradually beat in icing
   sugar. Spoon on top of pie, then use a spoon to mound
   over filling and swirl surface of cream. Top with
   chocolate curls or chopped chocolate, if you wish.
   Serve fight away or refrigerate for up to 2 hours.
   Gently remove sides from pan. Serve pie chilled on the
   same day it is made.
   Nutrients per serving: 6.1 g protein, 40.5g fat, 37.8
   g carbohydrates, 1.6 mg iron, 59 mg calcium, 524
   Source: the Trellis Cafe in Hubbards, Nova Scotia,
   Canada (printed in Chatelaine, February, 1996)