1 chocolate crumb or graham cracker crust (9 inches)
Chocolate shavings, optional
In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Set aside to cool.
Meanwhile, in a large bowl, beat the cream, coffee granules, sugar and vanilla on low until coffee and sugar are dissolved. Beat on high just until stiff peaks form. Set aside 1-1/2 cups for topping.
Gradually fold remaining cream mixture into cooled chocolate until well blended. Pour into pie crust. Spread with reserved cream mixture. Refrigerate for 3 hours.
Garnish with chocolate shavings if desired. Store in the refrigerator.
Graham cracker crust (9 inches)
Graham cracker crust (9 inches): Combine 1-1/2 cups crushed graham cracker crumbs (24 squares), 1/4 sugar and 1/3 cup melted butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375 until lightly browned, 8-10 minutes. Cool on a wire rack before filling.