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Instructions |
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1.
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Prepare 8-inch pastry shell.
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2.
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Cream butter in medium-size bowl and gradually add sugar, creaming well after each addition.
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3.
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Cool melted chocolate; blend into butter-sugar mixture with instant coffee and vanilla.
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4.
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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.)
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5.
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Turn into baked pastry shell; chill 1 - 2 hours. Just before serving, whip cream and garnish pie.
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