| 1 | Mix crumbs, almonds, 1/3 cup powdered sugar and melted butter and press into 10-inch glass pie pan. |
| 2 | Chill. |
| 3 | Beat eggs with mixer and add granulated sugar. |
| 4 | Beat until light and custardy. |
| 5 | Add vanilla and coffee liqueur. |
| 6 | Mix well and add melted chocolate. |
| 7 | Continue beating and add unsalted butter, 1 stick at a time, until smooth and satiny. |
| 8 | Turn into crust and chill until set. |
| 9 | Whip cream with ?cup powdered sugar and powdered coffee. |
| 10 | Pipe through pastry tube onto pie using rose tip. chill |
