1 c. sugar
3/4 c. butter, softened
3 (3 sq.) oz. unsweetened chocolate, melted and cooled
1 1/2 tsp. instant coffee
1/4 tsp. cream of tartar
1 1/2 tsp. vanilla
3 eggs
1 c. chilled whipping cream
2 tbsp. powdered sugar
1 baked pie shell

Beat sugar and meringue until light and fluffy. Stir in chocolate, coffee, cream of tartar, and vanilla. Add eggs; beat until light and fluffy. Pour into baked pie shell. Refrigerate 3-4 hours, until set. (Or, cover with plastic wrap and freeze at least 8 hours.) Beat whipping cream and powdered sugar until stiff; just before serving. Top pie with whipped cream and serve.