Melt the butter in the microwave. Break up the graham crackers and place in the bowl of the food processor along with the sugar and pulse until finely ground. Add the butter slowly through the feed tube of the food processor bowl while pulsing. Remove the lid and the blade from the bowl and stir to ensure the butter is evenly distributed with the graham cracker crumbs.
Pour the graham cracker crumbs into a 9-inch pie plate and begin to spread in an even layer. Using the bottom of a measuring cup, press and smooth the crumbs across the bottom and up the sides of the pan. Bake in a 350° oven for 10 minutes to set. Allow to cool completely.
For the Pie Filling
In a small sauce pan or skillet melt the unsweetened chocolate over low heat. Remove from heat as soon as it is melted to cool.
In a medium bowl beat sugar and butter with an electric mixer until light and fluffy, about 5 minutes. Add eggs one at a time, scraping the sides of the bowl after each addition. Add the vanilla and the coffee granules or espresso powder and mix in. Add the cooled unsweetened chocolate and beat until well combined.
Pour into cooled pie shell and refrigerate for at least 4 hours.
Chocolate Curls: You can use any kind of chocolate bars but milk chocolate or semi-sweet will work the best. If you put the chocolate bar in the microwave for about 5 seconds, it will soften it enough that you can run across the side of the bar with a vegetable peeler and it will make curls. If you don’t want to mess with making curls just grate the chocolate on regular grater.
Whipped Cream: Whip the heavy cream with an electric mixer with the whisk attachment. Add 2 heaping tablespoons of powdered sugar and ½ teaspoon of vanilla to one cup of heavy cream and beat until desired consistency. If you want to pipe the cream onto the pie you need to have a thick firm consistency. Do not top the pie with cream until just before serving and store the leftovers in the refrigerator.
Note: This pie does contain raw eggs. If this concerns you, use pasteurized eggs.