MOCHA VELVET PIE

1 8-inch pie shell
PIE FILLING:
1/2 c Butter
3/4 c Sugar
1 Square unsweetened chocolate, melted
1 tsp Vanilla
1 1/2 tbsp Instant coffee grounds
2 Eggs
1/2 c Cream for whipping

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 - 2 hours. Just before serving, whip cream and garnish pie.