8 oz. (sqs.) semi-sweet chocolate
1 tbsp. instant coffee
1/4 c. boiling water
8 eggs, separated
2/3 c. sugar
2 1/2 tsp. vanilla
1/8 tsp. salt
Fine bread crumbs
1 1/2 c. heavy cream
1/4 c. confectioners' sugar

Preheat oven to 350 degrees. Melt chocolate in double boiler. Add coffee to water, add to chocolate. Keep on low, stirring occasionally. Beat egg yolks until thick, slowly add sugar. Beat chocolate into egg yolks. Beat in 1 teaspoon vanilla. Beat egg whites and salt. Stir 1/4 whites into chocolate, fold in rest of whites. Dust well buttered 9 inch pie pan with bread crumbs.

Fill (level with edge) with mousse. Bake 25 minutes, turn off heat, leave in 5 minutes more. Remove and cool 2 hours. Refrigerate rest of mousse. When shell is cool, fill with remaining mousse. Beat cream, rest of vanilla and confectioners' sugar. Spread over pie.