1 pkg. (4 oz.) Baker's German sweet chocolate
3 tbsp. butter
1 tsp. instant coffee
1/3 c. sugar
1 c. light corn syrup
3 eggs, slightly beaten
1 tsp. vanilla
1 c. coarsely chopped pecans
1 unbaked 9" pie shell

Heat chocolate, butter and coffee in saucepan over very low heat, stirring constantly until chocolate is melted and mixture is smooth. Combine sugar and syrup in saucepan. Bring to a boil over high heat, stirring until sugar is dissolved. Reduce heat and boil gently for 2 minutes, stirring occasionally. Remove from heat; add chocolate mixture. Pour slowly over eggs, stirring constantly. Stir in vanilla and nuts. Pour into pie shell. Bake at 375 degrees for 45-50 minutes or until filling is completely puffed across top. Cool.