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.
