Mississippi Mud Pie

Preheat your oven to 350 degrees.

In a small bowl, dissolve the instant coffee in the sour cream and set aside.

Melt the butter and chocolates (unsweetened and semi-sweet) together over a double boiler. If you don’t have one (I don’t), simmer one big pot of water on your stove and put a smaller pot on top of the water to melt the butter/chocolate slowly without scorching. Once your mixture is melted, let it hang out and cool off.

Mix the remaining ingredients (except the pie crust!) together until well combined in a large mixing bowl. Add your cooled butter/chocolate and sour cream/coffee mixtures to the mixing bowl.

Once thoroughly combined, pour the mixture into the pie shell and bake for 35-45 minutes. Take it out when the crust is golden and the chocolate is no longer jiggling. You may notice a little bit of movement, but nothing crazy. If you notice your crust getting brown before the chocolate mixture setting, simply cover the edges of the crust with aluminum foil to slow down the baking process of the crust, yet allowing the insides to cook.

Your pie will be fluffy, but as it cools it will sink and wrinkle a little. Once cool, top with whipped cream, fruit, ice cream or anything that makes your heart happy.