Serves: 10
Total Calories: 245

2/3 cup sugar
1/2 cup butter softened
2 ounces semi-sweet baking chocolate melted and cooled to room temperatur e
2 tablespoons instant coffee
1 teaspoon vanilla extract each vanilla and chocolate extracts
2 eggs
Chocolate Crunch Crust (see below)
1 cup whipped cream whipped

At least 4 1/2 hours or up to 1 month before serving:

In a small mixer bowl at high speed, beat sugar and butter until fluffy. At medium speed, beat in chocolate, coffee powder, vanilla and chocolate extracts until well blended. Add one egg at a time, beating at high speed for 3 minutes after each addition.

Spoon filling into crust. Cover and chill at least 3 hours or freeze up to 1 month.

Before serving:

If frozen, thaw pie in the refrigerator. Dip pie plate into hot water for 1 minute to release crust from plate. Cut and top with whipped cream.

Nutritional Facts:

Serves: 10
Total Calories: 245
Calories from Fat: 185

More Recipes from the Miriam Cooks For The Holidays Cookbook:
Banana Cream Pie
Chocolate Walnut Pie
Cranberry-Walnut Tart
Million Dollar Pie
Mocha Crunch Pie
Peppermint Chiffon Pie