6 oz Chocolate,

-semi-sweet 1/4 c Coffee liqueur

1 tb Instant coffee,dry

1/2 c Brown sugar

-packed 1 c Corn syrup

3 Eggs, beaten

1/4 c Butter, melted

2 ts Vanilla

1/4 ts Salt

1 c Pecans

-coarsly chopped 1 9''pie-shell

-unbaked 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.