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1
Preheat oven to 350F (180C).
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2
Prepare crust: In a small mixing bowl, cut shortening into flour until mixture is consistency of cornmeal.
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3
Add water and stir to combine; form a small ball of dough.
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4
In bowl of food processor fitted with metal blade, combine dough, brown sugar, pecans, chocolate chips and vanilla.
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5
Process to chop mixture coarsely.
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6
Expect some large chunks to be left.
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7
Press crut mixture into 9-inch pie pan to cover bottom and half of side.
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8
Bake 6 to 8 minutes or until just brown.
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9
Allow shell to cool completely.
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10
Prepare filling: In small saucepan over low heat, melt chocolate pieces in 1/4 cup cream, stirring frequently, until mixture is smooth.
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11
Set aside to cool.
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12
In large bowl of mixer, combine remaining whipping cream, powdered sugar and coffee granules and beat until cream thickens and forms peaks.
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13
Fold chocolate mixture into whipped cream by hand.
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14
Do not over mix because cream has a tendency to break up after chocolate is added.
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15
Pour filling into prepared pie crust, smoothing top.
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16
Freeze filling at least 1 hour.
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17
Prepare topping: In large bowl of mixer, combine whipping cream, powdered sugar and instant coffee granules.
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18
Beat at high speed until stiff.
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19
Mound over filling, smoothing surface.
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20
Sprinkle chocolate morsels over top and freeze until solid.
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21
Serve frozen.
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22
Makes one 9-inch pie.
