YIELD Makes 8 servings
INGREDIENTS
4 ounces semisweet chocolate 2 cups whipping cream, divided 1/2 cup plus 1 tablespoon sugar, divided 3 eggs 2 teaspoons instant coffee granules 1 teaspoon vanilla, divided 1 packaged graham cracker crust (6 ounces)PREPARATION:
- Place chocolate in small microwavable bowl. Microwave on HIGH 1-1/2 minutes or until melted, stirring after 1 minute. Set aside.
- Combine 1 cup cream and 1/2 cup sugar in medium saucepan over medium heat. Cook until sugar is melted, stirring constantly. Beat eggs in small bowl; stir in 1/4 cup cream mixture. Pour egg mixture into cream mixture, stirring constantly 4 to 5 minutes or until thickened. Pour into large bowl. Beat in melted chocolate, coffee granules and 1/2 teaspoon vanilla with electric mixer at low speed. Increase speed to medium. Beat 2 minutes. Pour into pie shell. Cool 15 minutes. Cover and refrigerate 3 hours or overnight.
- Beat remaining 1 cup cream in medium bowl with electric mixer at high speed 1 minute. Add remaining 1 tablespoon sugar and remaining 1/2 teaspoon vanilla. Beat until soft peaks form. Top each slice with whipped cream.