This chocolate pie is very easy to make, especially if you buy a prepared shell. Fully line the frozen shell with a double layer of aluminium foil and fill with beans (this acts as a weight, so the dough doesn't puff up and the sides don't collapse). Bake in pre-heated 175 degree Celsius oven for about 20 minutes, then carefully remove the foil and beans and continue baking until the crust is golden brown and fully cooked. Cool before using. If there is any leftover filling, pour into small bowls and serve as a rich chocolate mousse. 225 grams butter 4 tbl strong brewed coffee 150 grams castor sugar 250 grams bitter chocolate, finely chopped 6 egg yolks 2 tbl brandy 160 ml chilled heavy cream Melt the butter, add in coffee and sugar and whisk until sugar is dissolved. Pour over chocolate and stir until completely melted. Let cool to room temperature, then whisk in egg yolks and brandy. Whip heavy cream to soft peaks and fold into chocolate mixture. Pour into baked shell and refrigerate until set. Serve with additional whipped cream, if desired.