This recipe was in the February 2008 issue of Simple and Delicious magazine. It is very easy to put together and the flavor reminds me a lot of Tippin's French Silk Pie.
Prep time does not include chill time.
Line upricked pastry shell with a double thickness of heavy duty foil. Bake at 450 degrees for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
Meanwhile, in a heavy sausepan, combine the marshmallow creme, chocolate chips, butter, unsweetened chocolate and coffee; cook and stir over low heat until the chocolate is melted and the mixture is smooth. Cool. Fold in the whipped cream; pour into the crust. Let chill at least 3 hours before topping with whipped topping.
For topping, in a large mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over chilled filling. Garnish with chocolate curls if desired.