Agnes's Mocha Velvet Pie

Agnes’s Mocha Velvet Pie


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  • 8 inch baked pie shell


  • 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

  1. 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.

  2. 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.)

  3. Turn into baked pastry shell; chill 1 - 2 hours. Just before serving, whip cream and garnish pie



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