Mocha Buttercrunch Pie

FILLING
2 1/2 c Heavy whipping cream
2 oz Unsweetened baking
-chocolate; cut into bits
3/4 c Powdered sugar
2 1/4 ts Granulated instant coffee

TOPPING
2 c Heavy whipping cream
1/2 c Powdered sugar
2 tb Granulated instant coffee
3/4 c Semisweet chocolate chips

Preheat oven to 350. Prepare crust: In a small mixing bowl, cut shortening
into flour until mixture is consistency of cornmeal. Add water and stir to
combine; form a small ball of dough. In bowl of food processor fitted with
metal blade, combine dough, brown sugar, pecans, chocolate chips and
vanilla. Process to chop mixture coarsely. Expect some large chunks to be
left. Press crut mixture into 9-inch pie pan to cover bottom and half of
side. Bake 6-8 minutes or until just brown. Allow shell to cool completely.
Prepare filling: In small saucepan over low heat, melt chocolate pieces in
1/4 cup cream, stirring frequently, until mixture is smooth. Set aside to
cool. In large bowl of mixer, combine remaining whipping cream, powdered
sugar and coffee granules and beat until cream thickens and forms peaks.
Fold chocolate mixture into whipped cream by hand. Do not over mix because
cream has a tendency to break up after chocolate is added. Pour filling
into prepared pie crust, smoothing top. Freeze filling at least 1 hour.

Prepare topping: In large bowl of mixer, combine whipping cream, powdered
sugar and instant coffee granules. Beat at high speed until stiff. Mound
over filling, smoothing surface. Sprinkle chocolate morsels over top and
freeze until solid. Serve frozen. Makes one 9-inch pie.