Agnes’s Mocha Velvet Pie

1 8-inch pie shell
1/2 c  Butter
3/4 c  Sugar
1    Square unsweetned chocolate Melted
1 ts Vanilla
1 1/2 tb Instant coffee grounds
2    Eggs
1/2 c  Cream for whipping
 
1. Prepare 8-inch pastry shell.
 
2. Cream butter in medium-size bowl and gradually add sugar, creaming well
 
3. Cool melted chocolate; blend into butter-sugar mixture with instant coffee
 
4. Add eggs, one at a time, beating VERY WELL after each addition.

5. Turn into baked pastry shell; chill 1 – 2 hours. Ad whipped cream just before serving,