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.