1 pastry crust
8 tbsp. butter
2 oz. unsweetened chocolate
1 oz. semi-sweet chocolate
1 tbsp. instant coffee
2 tbsp. sour cream
3 eggs
1 tsp. vanilla
3 tbsp. light corn syrup

Refrigerate pie shell. Melt butter and chocolate in the oven; let cool. Increase oven temperature to 350 degrees. Dissolve coffee and beat eggs, sugar, corn syrup and vanilla until well blended. Stir in chocolate and butter mixture. Pour into prepared pie shell. Bake until filling puffs and forms a crisp, deeply cracked crust, 35-45 minutes.