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.