1 unbaked 10 inch pie shell

FILLING:

1/2 c. unsalted butter
2 oz. unsweetened chocolate
1 oz. semi-sweet chocolate
3 eggs
1 tbsp. instant coffee, dissolved in 2 tbsp. sour cream
1 1/3 c. sugar
3 tbsp. light corn syrup
1 tsp. vanilla

Keep pie shell chilled until time to bake.

Measure butter and chocolate into top of double boiler and melt over hot (not boiling) water. Remove from the heat and cool.

With an electric mixer or processor, beat together all remaining ingredients until well blended. Stir in the chocolate mixture. Pour into pie shell. Bake in lower third of 350 degree oven 35-45 minutes or until filling puffs and forms a crisp deeply cracked crust and the pastry edges look golden brown. Cool on a wire rack. Serve at room temperature, topped with vanilla ice cream or whipped cream.