Categories: Pies 
      Yield: 8 servings 
  
      6 oz Chocolate,                        1/4 c  Butter, melted 
           -semi-sweet                         2 ts Vanilla 
    1/4 c  Coffee liqueur                    1/4 ts Salt 
      1 tb Instant coffee,dry                  1 c  Pecans 
    1/2 c  Brown sugar                              -coarsly chopped 
           -packed                             1    9''pie-shell 
      1 c  Corn syrup                               -unbaked 
      3    Eggs, beaten                        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. from 
  HomeMakers magazine, April 1992 
   
       Liz Parkinson