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First you assemble:

1 1/4 c. chocolate wafer crumbs
1/3 c. butter, melted
1/2 c. butter, softened
3/4 c. firmly packed brown sugar
3 eggs
1 (12 oz.) pkg. semi sweet chocolate morsels, melted
2 tsp. instant coffee granules
1 tsp. vanilla extract
1/2 c. all purpose flour
1 c. coarsely chopped pecans
Sweetened whipped cream
Chocolate syrup
Garnishes: maraschino cherries with stems, mint sprigs

Combine chocolate crumbs and 1/3 cup melted butter; firmly press mixture on bottom and sides of a 9 inch tart pan or pie plate. Bake at 350 degrees for 6 to 8 minutes. Cream 1/2 cup butter; gradually add brown sugar, beat at medium speed of electric mixer until blended. Add eggs, 1 at a time, beating after each addition. Stir in melted chocolate and next 4 ingredients. Pour mixture into prepared crust. Bake at 375 degrees for 25 minutes; cool completely on a wire rack.

Before serving, pipe sweetened whipped cream on top of each serving and drizzle with chocolate syrup. Garnish, if desired. Yield: 1 (9 inch) pie.

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