1 (4 oz.) pkg. Baker's German Sweet Chocolate
3 tbsp. butter
1 tsp. Maxwell House Instant Coffee
1/3 c. sugar
1 c. light corn syrup
3 eggs, lightly beaten
1 tsp. vanilla extract
1 c. coarsely chopped pecans
1 unbaked 9" pie shell
Whipped Cream for topping
Pecan halves (opt.)

Melt chocolate and butter in saucepan over very low heat. Stir in instant coffee. Combine sugar and syrup in saucepan. Bring to a boil over high heat, stirring until sugar is dissolved. Reduce heat and boil gently for 2 minutes, stirring occasionally. Remove from heat; add chocolate mixture. Pour slowly over eggs, stirring constantly. Stir in vanilla and nuts. Pour into pie shell. Bake at 375 degrees for 45 to 50 minutes or until filling is completely puffed across top. Cool.