Preheat oven 350F. Coat 9-inch pie plate with nonstick cooking spray.
In small cup, stir together water and 1 teaspoon coffee until dissolved.
In large bowl, combine brownie mix, coffee mixture, egg, egg whites, and vanilla, stirring until well mixed. Add pecans. Pour batter into prepared pie plate. Bake 25 to 28 minutes, or until set; don’t overbake for fudgy center. Cool.
In large bowl, stir together milk and remaining 1/2 teaspoon instant coffee until coffee is dissolved. Whisk in pudding mix until thickened. Carefully fold in half of whipped topping.
Spread pudding mixture evenly over the cooled brownie pie. Add almond extract to remaining whipped topping and spread over pudding mixture. Refrigerate until serving. Top with chocolate shavings, if desired.
Spicy Advice: Look for instant dark roast or instant espresso coffee in the coffee section. Coffee may be omitted, if desired for a plain chocolate pie.