*CRUST*
Mix all ingredients. Form like a dough and put into a springform pan, about 1/4" thick around the bottom and sides. Put aside. FILLING: Mix all ingredients. Put the filling into the crust and refrigerate for 24 hours. After refrigeration: Bake 1/2 hour at a very low temperature about 225'F. A too-hot oven will result in "mush."
*TOPPING*
Fold butter and cocoa into cream. Sweeten with sugar to taste. Top the pie. Serve at room temperature or slightly cooler.