Combine flour and sugar in a mixing bowl. Cut in margarine until mixture resembles coarse crumbs. Add water until moist enough to hold together. Form into a ball.
Roll dough in between two sheets of wax paper, big enough to cover the base and overlap the sides of a 9” pie plate. With rolled dough, trim and flute edges. Bake for 20 minutes or until lightly brown.
For filling, whip chilled cream until double in volume. Add sugar and continue to whip until stiff. Set aside in the refrigerator.
In a saucepan, combine coffee, cocoa, unflavored gelatin and water. Stir over low heat until dissolved. Fold coffee mixture into whipped cream while hot. Pour mixture into baked crust and chill until set. Decorate as desired with chocolate shavings and all-purpose cream. Chill until ready to serve.