Line pastry shell with double thickness of heavy-duty foil. Bake at 450 degrees for 10 minutes. Remove foil, bake 5 minutes longer. Cool on a wire rack.

Meanwhile, combine the marshmallow cream, chocolate chips, butter, unsweetened chocolate and coffee in a heavy duty saucepan. Cook and stir over low heat until chocolate is melted and mixture is smooth. Cool. Fold in whipped cream, pour into crust.

For topping, in a large bowl beat whipping cream until it begins to thicken. Add confectioners' sugar and beat until stiff peaks form. Spread over filling. Refrigerate for at least 3 hours before serving. Garnish with chocolate curls if desired.