---------- Recipe via Meal-Master (tm) v8.05
       Title: Chocolate Mocha Crunch Pie
  Categories: Pies
       Yield: 8 servings
            Mocha pastry shell
       1 oz Unsweetened chocolate
     1/2 c  Butter or margarine;
     3/4 c  Brown sugar; firm packed
       2 ts Instant coffee granuals
       2    Eggs
       2 c  Whipping cream
     1/2 c  Powdered sugar; sifted
   1 1/2 tb Instant coffee powder
     1/2    Semisweet chocolate square
            =1/2 oz/ grated
            Mocha pastry shell
       1    Piecrust stick; crumbled
     1/2 pk Pie crust mix (11 ozs)
       1 oz Unsweetened chocolate
     3/4 c  Walnuts; chopped
     1/4 c  Brown sugar; firm packed
       1 tb Water
       1    Vanilla extract
   Recipe by: Southern Living
   Preparation Time: 0:30
   Prepare Mocha Pastry Shell as directed; set aside.
   Place 1 square chocolate in top of a double boiler; bring
   water to a boil.  Reduce heat to low; cook until chocolate
   melts.  Let cool. Cream butter at medium speed of an
   electric mixer.  Gradually add brown sugar, and beat at
   medium speed 2 to 3 minutes, scraping sides of bowl
   occasionally. Stir in melted chocolate and 2 teaspoons
   coffee powder.  Add eggs, one at a time, beating 5 minutes
   after each addition. Pour filling into cooled pastry shell.
    Refrigerate at least 6 hours.
   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.  Whip cream until soft peaks
   form (do not overbeat).  Spoon over chilled filling.
   Sprinkle with grated chocolate, if desired. Chill.  Yield:
   one 9-inch pie.
   MOCHA PASTRY SHELL:   Use a fork to combine crumbled
   piecrust stick and chocolate in a medium bowl.  Stir in
   walnuts and sugar. Combine water and vanilla; sprinkle over
   pastry mixture. Mix with fork until mixture forms a ball.
   Line a 9-inch pieplate with aluminum foil; place a circle
   of wax paper  over foil in the bottom of pie plate.  Press
   pastry mixture evenly into pieplate.
   Bake at 375 degrees for 15 minutes; cool completely.
   Invert crust on an 8-1/2-inch pieplate; remove foil and wax
   paper.  Return to 9-inch pieplate. Yield: one 9-inch pastry