6 oz Chocolate,
1/4 c Coffee liqueur
1 tb Instant coffee,dry
1/2 c Brown sugar
1 c Corn syrup
3 Eggs, beaten
1/4 c Butter, melted
2 ts Vanilla
1/4 ts Salt
1 c Pecans
1 c Pecan halves
Directions: In heatproof bowl set over simmering water, melt
chocolate with coffee liqueur and instant coffee granules. Stir until
smooth. Remove from heat; stir in brown sugar until dissolved. Stir
in corn syrup, eggs, butter, vanilla, salt and chopped pecans. Pour
filling into pie shell;arrange pecan halves decoratively on top .
Bake at 350F for 45-50 minutes, or until edges feel set but centre
still jiggles slightly. Let cool on wire rack before serving.
Calories: you don’t want to know.