Place chocolate squares and coffee granules in top of double boiler. Bring water to a boil. Reduce heat to low. Stir until chocolate melts.
Gradually stir about ¼ of melted chocolate mixture into eggs, mixing well. Add remaining chocolate mixture into double boiler.
Gradually stir in Kahlua and powdered sugar. Cook, stirring constantly, until mixture reaches 160. Remove from heat. Cool to room temperature.
Beat ¾ c. whipping cream until soft peaks form. Fold into chocolate mixture.
Stir in vanilla. Spoon into crust. Cover and freeze. Transfer pie from freezer to refrigerator 1 hour before serving.
Beat ¾ c. whipping cream until foamy. Gradually add 1 T. Kahlua, beating until soft peaks form. Pipe or dollop whipped dream around edge of pie. Sprinkle with grated chocolate.
Recipe by Geaux Ask Alice! at https://geauxaskalice.com/frozen-chocolate-pie-with-pecan-crust/