Agnes’s Mocha Velvet Pie

  • on August 26, 2008
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Ingrients & Directions

1 8-inch pie shell

1/2 c Butter 1 ts Vanilla
3/4 c Sugar 1 1/2 tb Instant coffee grounds
1 Square unsweetned chocolate, 2 Eggs
Melted 1/2 c Cream for whipping

1. Prepare 8-inch pastry shell.

2. Cream butter in medium-size bowl and gradually add sugar, creaming
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
whip cream and garnish pie.

1 servings

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