Espresso French Silk Pie

Combine the chocolate and coffee crystals in a heavy small saucepan. Heat over very low heat, stirring constantly till the chocolate begins to melt. Remove pan from heat and stir till smooth. Set aside to cool.

In a large mixing bowl beat the sugar and butter with an electric mixer on medium speed about 4 minutes or till fluffy. Stir in the melted chocolate mixture and the vanilla. Add the egg product, 1/4 cup at a time (or eggs, one at a time), beating on high speed after each addition and scraping the sides of the bowl. Spoon the filling into the baked pastry shell. Cover and chill in the refrigerator for 5-24 hours, or till set. If desired, garnish with whipped cream and strawberry fans.