Mocha Velvet Pie

8 inch baked pie shell

Filling:

1/2 cup butter

3/4 cup sugar

1 ounce unsweetened chocolate, melted

1 teaspoon vanilla

1 1/2 tablespoons instant coffee

2 eggs

1/2 cup cream, for whipping

Prepare 8-inch pastry shell.

Cream butter in medium-size bowl

and gradually add sugar, creaming well after each addition.

Cool melted chocolate; blend into butter-sugar

mixture with instant coffee and vanilla.

Add eggs, one at a time,

beating VERY WELL after each addition.

(Use an electric beater or mixer,

for you'll need to beat in each egg 5 minutes

to make mixture creamy, thick, and fluffy.)

Turn into baked pastry shell; chill 1 - 2 hours.

Just before serving, whip cream and garnish pie