1/3 c. butter
1 c. unbleached white flour
3 tbsp. ice water

FILLING:

3/4 c. maple syrup or dark corn syrup
2 tbsp. coffee liqueur or strong black coffee
2 tbsp. butter
2 tbsp. flour
3 lg. eggs
1/2 c. semi-sweet chocolate chips

1 c. toasted pecans

Preheat oven to 400 degrees. For the crust, cut the butter into the flour until the mixture resembles coarse cornmeal. Add about 3 tablespoons ice water and combine until the dough clings together in a ball. Roll it out on a lightly floured board. Place crust in a 9 inch pie plate and crimp edges.

To make the filling, place all of the filling ingredients, except nuts, in a blender or food processor and puree until everything is smooth. If you don't have a machine, melt the chocolate and butter on very low heat; cool it and beat it with the filling ingredients, less pecans. Pour the filling over the pecans in a bowl and stir just enough to coat the nuts.

Pour the filling into the unbaked 9 inch pie shell. Bake at 400 degrees for 10 minutes, then reduce the heat to 350 degrees and bake another 30 minutes or until the filling is set but still moist. Cool completely before cutting. Serve with whipped cream or vanilla ice cream.