Coffee toffee Pie

Preheat oven to 375F. In medium bowl, combine piecrust mix with brown sugar, walnuts, and grated chocolate. Add 1 tablespoon water and the vanilla, using fork, mix until well blended. Turn into 9-inch well-greased pie plate, press firmly against bottom and side of pie plate. Bake for 15 minutes. Cool on wire rack. In small bowl, with electric mixer, beat butter until creamy. Gradually add granulated sugar, beating until light. Blend in melted chocolate and 2 teaspoons instant coffee. Add 1 egg, beat 5 minutes. Add remaining egg, beat 5 minutes longer. Turn filling into pie shell. Refrigerate covered, overnight. In large bowl, combine cream with 2 tablespoons instant coffee and the confectioner's sugar. Refrigerate, covered, 1 hour. With electric mixer, beat cream mixture until stiff. Decorate pie with topping using pastry bag with number-6 decorating tip, if desired. Garnish with chocolate curls. Refrigerate at least 2 hours. Makes 8 servings.