1 1/2 tbsp. Maxwell House instant coffee
3/4 c. sugar
1 c. dark corn syrup
1/4 tsp. salt
3 eggs, slightly beaten
3 tbsp. butter
1 c. coarsely chopped pecans
1 tsp. vanilla
1 unbaked 9-inch pie shell

Combine instant coffee, sugar, corn syrup and salt in saucepan. Bring to a boil over high heat, stirring until sugar is dissolved. Reduce heat and continue to boil gently for 2 minutes, stirring occasionally.

Remove from heat. Pour slowly over eggs, stirring constantly. Stir in butter, pecans, and vanilla. Pour into pie shell. Bake at 375 degrees for 45 minutes or until top is completely puffed. Cool. Serve with whipped topping, if desired.