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Brownie crust
1/4 Cup water
2 teaspoons instant espresso powder
1 box (14.1 ounces) fudge brownie mix
1/4 Cup vegetable oil
1 large egg, at room temperature
1/2 cup pecan halves, coarsely chopped

Mousse
1 cup whole milk
1 tablespoon coffee-flavored liqueur
1 teaspoon instant espresso powder
1 box (3.5 ounces) chocolate fudge mousse mix

Garnish
1/2 cup heavy (whipping) cream, chilled
2 teaspoons confectioners' sugar
1 teaspoon coffee-flavored liqueur
Chocolate curls (optional)

Make the brownie crust:
Position a rack in the center of the oven and preheat to 350 degrees (F). Lightly butter the bottom of a 9-inch pie plate. In a small glass measuring cup, stir together the water and espresso powder until the powder dissolves. In a large bowl, combine the brownie mix, oil, egg and coffee mixture with a large spoon and stir for 1 minute until combined. Stir in the pecans. Scrape the batter into the prepared pie plate and spread evenly. Bake 28 to 32 minutes, until a cake tester or toothpick inserted into the center comes out clean. Do not over bake.

Cool the brownie crust completely in the pan on a wire rack for 1 1/2 hours. Run a spatula around the edges of the crust to loosen.

Make the mousse:
In a medium bowl, stir together the milk, liqueur and espresso powder until the espresso powder is almost dissolved and add the mousse mix. Using a hand-held electric mixer, set at low speed, beat just until blended. Increase the mixer speed to high and beat for 3 to 3 1/2 minutes, until the mixture thickens.

Place the cooled brownie crust and the mousse in the freezer for 15 to 20 minutes until the mousse is firm enough to mound.

Spread the mousse over the brownie crust, mounding it slightly in the center. Return the pie to the freezer for 15 minutes, until firm enough to slice.

Make the garnish:
In a small chilled bowl, using a handheld electric mixer, set at medium-high speed, whip together the cream, sugar and coffee liqueur, until soft peaks form. Store the whipped cream in an airtight container in the refrigerator until ready to serve the pie. Store the pie in an airtight container in the refrigerator. Let the pie stand a few minutes at room temperature before serving. With a pastry bag fitted with a star tip and filled with the flavored whipped cream, decorate the top of the pie and sprinkle with chocolate curls, if desired. Or serve each wedge with a dollop of whipped cream.

Yield: 8 servings