Agnes's mocha velvet pie

1    8-inch pie shell

--------------------------------PIE FILLING--------------------------------
    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
    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.