Mocha Velvet Pie

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.