Indulgent Tiramisu Pie

PIE CRUST:

1. Preheat oven to 375 degrees F.
    
2. In a bowl, stir together cookie crumbs, sugar and coffee granules. Drizzle with butter, stirring until well combined.
    
3. Press evenly into bottom and side of a 9-inch pie plate.
    
4. Bake in the center of oven for 8 minutes.  Let cool on a wire rack to room temperature.
    
5. In a heatproof bowl over a saucepan of hot (but not boiling) water, melt chocolate, stirring occasionally.  With a spatula or the back of a spoon, gently spread over inside of cooled pie shell. Refrigerate for 10 minutes or until chocolate is stiff.
    

PIE FILLING:

1. In a heatproof bowl, beat egg yolks until pale and starting to thicken.  Place over a saucepan of simmering water.  Add sugar in a thin steady stream, beating constantly until tripled in volume and has the consistency of softly whipped cream, about 4 minutes.  Scrape down bowl occasionally.  Remove from heat.
    
2. In a small bowl, sprinkle gelatin over brandy; let stand for 1 minute. Beat into egg mixture for 30 seconds.
    
3. Place mascarpone in a separate large bowl. Beat in egg mixture on low speed until smooth.
    
4. In another bowl, whip cream until frothy.  Gently fold into mascarpone mixture. Transfer half into a separate bowl.  Set aside.
    
5. Stir together liqueur, cocoa and coffee granules until granules are dissolved. Fold into bowl of mascarpone mixture (not the one you set aside).
    
6. Scrape coffee mixture into prepared crust, smoothing with rubber spatula. Refrigerate for 15 minutes or until softly set.
    
7. Gently spread remaining cheese mixture over top. With a fine sieve, sprinkle cocoa powder over pie. If desired, decorate edge of pie with chocolate shavings. Refrigerate for 6 hours or until fully set.