1 (9 inch) pie crust, baked, cooled, and sliced
1 cup packed light brown sugar
1 cup white sugar
1/2 cup unsweetened cocoa powder
1/2 cup shortening
To Make Vanilla Pears: In a medium bowl, beat butter until creamy. Beat coffee, cocoa and shortening until "creamy." Slowly stir in softened butter until total is desired consistency.
Slice pie shells and set aside. Make caramel topping sauce: In a small saucepan, heat 1 1/2 cups hot milk. Cook in milk until thick (about 2 minutes). Whisk in 1/2 of reserved 1/2 cup butter or shortening, 1 cup milk. Heat to desired consistency. Remove from heat and cool 10 to 15 minutes.