1 c. all purpose flour
2/3 c. ground pecans
1/4 c. packed brown sugar
3 tbsp. shortening
1 square unsweetened chocolate (1 oz.)
2 tbsp. water
1 tsp. vanilla

FILLING:

2 squares unsweetened chocolate (2 oz.)
1 c. sifted powdered sugar
3/4 c. butter, softened
1/2 to 1 tsp. instant coffee crystals
1 tsp. warm water
2 eggs
1 c. whipping cream
1 tbsp. powdered sugar
2 tbsp. chocolate flavored syrup

For crust, stir together flour, pecans, and brown sugar. In small heavy sacuepan melt shortening and 1 square chocolate over low heat; stir constantly. Stir into flour mixture, combine water and vanilla. Sprinkle over chocolate mixture, tossing well. Form into a ball. Roll into a 12 inch circle between sheets of waxed paper. Remove one sheet of wax paper. Invert pastry, wax paper sideways and fit into nine inch pie plate; remove wax paper. Flute edge and prick well. Bake in 350 degrees oven 15-20 minutes or until surface appears dry. Cool.

For filling, melt two squares chocolate; cool. In large mixer bowl beat 1 cup powdered sugar and butter until combined. Add chocolate. Dissolve coffee in warm water; add to butter mixture. Add eggs, one at a time, beating on medium speed 30 seconds after each or until light and fluffy. Spread in crust. Cover; chill two hours or until firm. To serve, beat whipping cream, one tablespoon powdered sugar and syrup until stiff peaks form. Spread on pie. Yield 8-10 servings.