CRUST:
1 cup all-purpose flour
1/3 cup light blown sugar
1/4 cup butter or margarine, chilled
2 tablespoons solid shortening, chilled
3/4 cup pecans, chopped
1 square (1-ounce) unsweetened chocolate, grated
1 teaspoon vanilla extract
2 tablespoons cold water

FILLING:
1/3 cup butter or margarine., softened
2/3 cup light brown sugar.
1 1-ounce square unsweetened chocolate., melted
1 teaspoon vanilla extract.
4 eggs, at room temperature
4 tablespoons Luzianne Coffee with Chicory or CDM Coffee with Chicory, strongly brewed, cold

TOPPING:
2 cups heavy cream
1/2 cup confectioners' sugar
1/2 cup Luzianne Coffee with Chicory or CDM Coffee with Chicory., strongly brewed, cold

For Crust: Preheat oven to 375 degrees. In medium bowl, combine flour and sugar. Cut in butter and shortening until consistency of coarse meal. Stir in pecans, chocolate and vanilla. Stir in water until thoroughly combined. Press into greased 9-inch pie pan. Bake 15 minutes; remove to wire rack to cool, then place in freezer. For Filling: In large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 5 minutes. Add chocolate and vanilla, beating until smooth. Add an egg, and 1 tablespoon Luzianne Coffee and Chicory to bowl. Beat at high speed 4 minutes. Repeat procedure until eggs and coffee are incorporated. Spoon mixture into prepared crust; cover with plastic wrap and freeze until just set, about 1 hour. For Topping: In large bowl, whip cream with sugar and coffee until stiff peaks form. Spread over top of pie. Carefully cover with plastic wrap and freeze until firm, about 4 hours. Makes about 8 servings.

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