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1. Preheat the oven to 450 degrees.
2. With a double piece of heavy-duty aluminum foil, line the pie crust.
3. Bake the pie crust for 8 minutes.
4. Remove the foil and bake for an additional 5 minutes.
5. Combine the marshmallow crème, chocolate chips, butter, unsweetened chocolate and coffee in a heavy saucepan.
6. Cook, stirring constantly, over low heat until the chocolate is melted and the mixture is smooth.
7. Remove from the heat and cool.
8. Fold in 1 cup of whipped cream.
9. Add 1 cup of heavy whipping cream to a large bowl and beat with an electric mixer until it begins to thicken.
10. Add the powdered sugar and beat until stiff peaks form.
11. Pour the chocolate mixture into the cooled pie crust.
12. Fold the whipped topping over the chocolate mixture and spread evenly.
13. Refrigerate for at least 3 hours before serving.
14. Garnish with chocolate curls if desired.
15. Serve and enjoy.
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