4 tbsp. butter
12 oz. semi sweet chocolate chips
1/4 c. dark or amber rum
2 tsp. instant coffee powder
1/2 c. packed brown sugar
3 eggs
1/2 c. flour
1 1/2 c. coarsely chopped pecans
Whipped cream

Preheat oven to 350 degrees. Grease a 9 inch glass pie plate.

In a 2 quart mixing bowl, combine butter and chocolate. Heat in a microwave oven on high 1 1/4 to 1 3/4 minutes, until mixture is melted and smooth when stirred. Stir in rum, coffee powder, brown sugar, eggs and flour; mix until smooth and well blended. Stir in 1 cup of the nuts. Turn batter into prepared pie plate. Sprinkle remaining 1/2 cup nuts on top. Bake 25 to 30 minutes or until puffed -- pie should still be moist inside. Do not overbake. Let pie cool to room temperature before serving. Top with whipped cream. Serves 8.

NOTE: If pan is sprayed with vegetable spray rather than greased, pie may stick. White rum worked fine; plenty of color from chocolate and coffee. Pie will be easier to cut and serve if it is completely cool before cutting.