First assemble:

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

Garnish:

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 6-8 minutes.

Cream 1/2 cup butter; gradually add brown sugar, beating at medium speed of an electric mixer until blended. Add eggs, one 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: One 9 inch pie.