Agnes’s Mocha Velvet Pie
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- 8 inch baked pie shell
Filling:
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1/2 cup butter
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3/4 cup sugar
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1 ounce unsweetened chocolate, melted
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1 teaspoon vanilla
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1 1/2 tablespoons instant coffee
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2 eggs
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1/2 cup cream, for whipping
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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.
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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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Turn into baked pastry shell; chill 1 - 2 hours. Just before serving, whip cream and garnish pie
Enjoy!
RSN