1/4 c. butter
3/4 c. firmly packed brown sugar
3 eggs
1 (12 oz.) pkg. semi-sweet chocolate morsels, melted
2 tsp. instant coffee
1 tsp. rum extract
1/4 c. flour
1 1/2 c. chopped pecans, divided
1 unbaked 9" pastry shell
Whipped cream (opt.)

Cream butter and sugar; add eggs, one at a time, beating well after each addition. Add melted chocolate, coffee powder and rum extract. Stir in flour and 1 cup pecans. Pour into pastry shell; sprinkle with remaining pecans. Bake at 375 degrees for 25 minutes or until done. Cool; top with whipped cream, if desired. Yield: 1 (9") pie.