• 1 pie shell, preferably
• chocolate pie shell
• **filling
• 1 butter, softened
• 3/4 c sugar
• 2 t instand coffee powder
• 1 unsweetened chocolate (1 ounce), melted
• 2 eggs
• **topping
• 1 1/2 c heavy cream, chilled
• 6 T powdered sugar
• 1 1/2 T coffee powder, Instant
• chocolate curls, optional

1. Filling...With electric mixer, beat butter in a large bowl until light & fluffy. Gradually add the sugar, beating on high speed. Beat in instant coffee & melted chocolate.
2. Add eggs, one at a time, beating on high speed 5 minutes after each egg. Spread filling evenly in cooled pie shell. Cover & refrigerate at least 6 hours before serving.
4. Topping...With electric mixer, beat cream, powdered sugar & instant coffee in a large bowl until stiff peaks form. Drop dollops of cream around edges of pie. Arrange a few chocolate curls in center. Refrigerate at least 2 hours before serving.

Years ago when I lived in San Francisco this was the place to go for spectacular desserts. Sadly they are no longer there; but this pie will live on.