Line pie shell with foil or parchment paper, and fill with pie weights.
Bake at 450 degrees for 10-12 minutes, or until edges are golden.
Remove from heat, carefully remove pie weights and foil, and cool completely.
Meanwhile, in a large saucepan over low heat, combine marshmallow fluff, chocolate chips, butter, and coffee.
Cook and stir until chocolate is melted, and the mixture is smooth.
Whisk in 1/3 cup Irish cream, and vanilla extract.
Remove from heat, and cool completely.
Fold in 8 oz. whipped topping.
Spread mixture evenly into prepared crust.
In a large bowl, fold remaining 8 oz. whipped topping with remaining 2 tbsp. Irish cream.
Spread over chocolate filling.
Garnish with chocolate curls.
Chill for at least 1 hour before serving.
Cut and serve. Store in refrigerator.