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