Coffee Buttercrunch Pie

13-1/2 oz. pie crust mix

6 oz. semi-sweet chocolate, 3 oz. ground and 3 oz. melted

1 lb., 8 oz. light brown sugar

9 oz. finely chopped walnuts

1 T. vanilla extract

3 T. water

12 oz. butter, softened

7 T. instant coffee crystals

6 whole eggs

4-1/2 C. heavy whipping cream

10-1/2 oz. granulated sugar

Semi-sweet chocolate curls, for garnish

To prepare crust, combine crust mix, 3 oz. ground chocolate, 6 oz. light brown sugar and walnuts in mixer bowl. Stir vanilla and water together; drizzle over mixture, mixing with flat paddle until crumbly. Press 11-1/2 oz. crumb mixture evenly into bottom and sides of each greased 9-inch pie pan. Bake at 350�F until firm, about 20 minutes. Cool.

To prepare filling, cream butter and remaining 1 lb., 2 oz. light brown sugar until fluffy. Add melted chocolate and 2 tbsp. instant coffee. Add eggs, beating well between additions for an airy texture. Portion 2 cups filling into each cooled crust. Refrigerate at least 4 hours.

To prepare topping, beat cream with granulated sugar and remaining 5 tbsp. instant coffee until stiff peaks form. Spread 3 cups topping over each pie filling. Garnish pie edges with chocolate curls. Cut 8 wedges for each pie.

Serves 24.