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1
Preheat oven to 350 degrees.
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2
Place chocolate in top of double boiler over warm, not boiling water.
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3
Dissolve the instant coffee in the boiling water and add in to the chocolate.
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4
Cover and let stand over very low heat.
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5
Stir with a wire whisk occasionally.
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6
When the chocolate is almost melted, remove the top of the double boiler and whisk mix till smooth.
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7
Meanwhile, beat the egg yolks till thick.
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8
Gradually beat in the sugar till the mix is thick and lemon colored.
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9
Gradually beat the chocolate into the yolk mix.
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10
Beat in 1 tsp.
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11
vanilla.
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12
Beat the egg whites and salt till stiff but not dry.
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13
Stir 1/4 of whites into the chocolate mix.
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14
Mix in remaining whites gently till blended.
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15
Dust a well buttered 9 inch pie plate with dry bread crumbs.
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16
Fill plate with part of the mousse mix so which it just comes level with the edge.
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17
Bake 25 min.
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18
Turn off the oven, and leave in the oven 5 min longer.
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19
Remove and cold for 2 hrs on a wire rack; as it cools, the cooked Mousse sinks in the middle to create a pie shell.
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20
Meanwhile, cover and chill the remaining uncooked mousse.
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21
When the shell has cooled, fill with the chilled uncooked mousse, mounding it up like a pie filling.
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22
Refrigerate2-3 hrs.
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23
Beat the cream, remaining vanilla and confectioners' sugar together till stiff and spread over the pie.
