2 tbsp. water
2 tbsp. instant coffee powder
1 (1 oz.) sq. unsweetened chocolate
2 tbsp. butter
3 eggs
1/2 c. sugar
1 c. light corn syrup
1 1/4 c. chopped pecans
1 (9") pie crust, baked
Sweetened whipped cream or whipped topping

Put water in a 1 quart glass batter bowl. Microwave on high 45-50 seconds. Add instant coffee to water and stir to dissolve. Add chocolate and butter to coffee mixture. Microwave on high 1 minute or until chocolate is melted. Add eggs, sugar and corn syrup; beat well. Stir in pecans and pour into pie crust.

Rotating pie a half turn after 5 minutes of cooking, microwave on 50% (medium) 10-12 minutes. Pie is done when a knife inserted halfway between the outside and center comes out clean. Cool to lukewarm before cutting. Top each serving with whipped cream.

Note: Pie tastes best when served warm. To warm a slice of pie, microwave on 70% (medium-high) 15-20 seconds.

Makes 6-8 servings.