Yield: 1 servings
|1||8-inch pie shell|
|1||Square unsweetned chocolate,|
|1½ tablespoon||Instant coffee grounds|
|½ cup||Cream for whipping|
1. Prepare 8-inch pastry shell. 2. Cream butter in medium-size bowl and gradually add sugar, creaming well
after each addition.
3. Cool melted chocolate; blend into butter-sugar mixture with instant coffee and vanilla.
4. Add eggs, one at a time, beating VERY WELL after each addition.
an electric beater or mixer, for you'll need to beat in each egg 5 minutes to make mixture creamy, thick, and fluffy.) 5. Turn into baked pastry shell; chill 1 - 2 hours. Just before serving,
whip cream and garnish pie.