Line unpricked pastery shell with a double thickness of heavy duty foil. Bake at 450°F for 8 minutes. remove foil and bake 5 minutes longer. Cool

In a sauce pan combine marshmellow cream, chocolate chips, unsweetened chocolate, butter, and coffee. Cook and stir over low heat until chocolate is melted and mixture is smooth. Cool, fold in whipped cream. Pour into crust.

For topping, in large bowl, beat crem until begins to thicken add confectioners sugar, until stiff peaks form. Spread over filling and refigerate 3 hours