Agnes's Mocha Velvet Pie
Surprise your family with this rich and decadent pie that is so good, you might have to make an extra one for only you!
Yield
12 servingsPrep
15 minCook
0 minReady
120 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
|
|
| ½ | cup |
butter
|
|
| ¾ | cup |
sugar
|
|
| 1 | ounce |
unsweetened chocolate
melted |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ½ | tablespoons |
instant coffee
|
*
|
| 2 | large |
eggs
|
|
| ½ | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
|
|
| 118 | ml |
butter
|
|
| 177 | ml |
sugar
|
|
| 28.9 | ml/g |
unsweetened chocolate
melted |
|
| 5 | ml |
vanilla extract
|
|
| 23 | ml |
instant coffee
|
*
|
| 2 | large |
eggs
|
|
| 118 | ml |
heavy whipping cream
|
|
Directions
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.
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.)
Turn into baked pastry shell; chill 1 to 2 hours. Just before serving, whip cream and garnish pie.
