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Chocolate Mudslide Pie

1 (9-inch) prepared chocolate crumb crust (recipe follows)

1 (8-ounce) package semisweet chocolate baking bars, broken up

1 teaspoon instant coffee granules

1 teaspoon water

3/4 cup sour cream

1/2 cup sugar

1 teaspoon vanilla extract

1 cup powdered sugar

1/4 cup unsweetened baking cocoa

1 1/2 cups heavy or whipping cream

2 tablespoons chocolate sprinkles (optional)

1. In a small saucepan over low heat, melt semisweet chocolate; cool 10 minutes.
2. In a small bowl, dissolve instant coffee in water. Add sour cream, sugar and vanilla; stir until sugar is dissolved. Blend in melted chocolate. Spread in prepared crust; set aside.
3. In a small mixer bowl, beat powdered sugar, cocoa and heavy cream until stiff peaks form. Mound mixture on top of chocolate layer. Garnish with chocolate sprinkles, if desired.

Makes 1 (9-inch) pie; serves 6 to 8.

Chocolate Crumb Crust

1 1/2 cups chocolate wafer crumbs
1/4 cup unsalted butter, melted

1. Combine crumbs and melted butter; press evenly in a 9-inch pie plate.
2. Bake at 325*F (160*C) for about 6 minutes. Cool completely before using.

Makes 1 (9-inch) pie crust.