4 squares (4 oz.) semi-sweet chocolate
3 tbsp. butter
1 tsp. instant coffee
3 slightly beaten eggs
1 c. light or dark corn syrup
1/3 c. sugar
1 tsp. vanilla
1 c. coarsely chopped pecans
1 (9 inch) unbaked pie shell

In a saucepan, melt chocolate with butter and instant coffee over very low heat, stirring constantly until smooth. Remove from heat. In a bowl stir together eggs, corn syrup, sugar and vanilla until well blended. Stir in chocolate mixture and pecans until well mixed. Pour filling into pastry shell.

Bake in a 400 degree oven for 15 minutes. Reduce oven temperature to 350 degrees. Bake for 50 minutes or until set around edges and puffed across top. cool. Makes 8 to 10 servings.