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1
For the whipped topping: Combine 1/2 cup coffee grounds and 1 cup heavy cream in a container with a lid (like a glass jar) and refrigerate to infuse the flavor-2 hours if you're impatient, or up to 12 if you've got time to burn.
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2
Strain the cream, using cheesecloth or a super-fine mesh sieve, and discard the grounds. Add the powdered sugar to the cream, whip until soft peaks form, and refrigerate until needed.
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3
For the crust: Heat the oven to 375u00b0 F.
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4
In a medium bowl, mix together the crushed cookie crumbs and the remaining 1/4 cup coffee grounds, then drizzle in the melted butter and stir to coat everything in butter (it might not clump at all, that's okay!).
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5
Dump the buttery crumbs into the pie plate and press to form an even crust. (I like to use a measuring cup to do this, but fingers work, too). Place the pie plate in the freezer while you wait for the oven to finish heating up.
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6
Bake the crust for 10 minutes, then set aside to cool.
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7
For the filling: Whip the 1/2 cup heavy cream until soft peaks form, then cover and refrigerate the whipped cream until needed.
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8
Melt the chocolate in a microwave or with a double boiler, and set aside to cool slightly.
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9
Add the butter and sugar to the bowl of a stand mixer fitted with the whisk attachment, and cream until light and fluffy, about 3 minutes.
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10
Add in the cooled chocolate and vanilla and whisk again until combined.
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11
Add the eggs, one at a time, beating for 5 minutes after each addition, and then fold in the reserved plain whipped cream.
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12
Pour the filling into cooled crust, spread it out, then top with the coffee-flavored whipped cream. Refrigerate to set, at least 2 hours or overnight.
