INGREDIENTS

INSTRUCTIONS

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.  Recipe by: Kerbey Lane Cafe  Posted to
CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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