Agnes's mocha velvet pie

Yield: 1 Servings



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. (Use 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.

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