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
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