1 9-inch pie shell; unbaked
6 ounces semi-sweet chocolate,
¼ cup coffee liqueur
1 tablespoon instant coffee, dry
½ cup brown sugar; firmly packed
1 cup corn syrup
3 eggs, beaten
¼ cup unsalted butter, melted
2 teaspoons vanilla
¼ teaspoon sea salt
1 cup Pecan Valley Pecan Pieces
1 cup Pecan Valley Pecan Halves
1. Preheat oven to 350ºF.
2. In heatproof bowl set over simmering water, melt chocolate with coffee liqueur and instant coffee granules. Stir until smooth. Remove from heat; stir in brown sugar until dissolved. Stir in corn syrup, eggs, butter, vanilla, salt and chopped pecans. Pour filling into pie shell; arrange pecan halves decoratively on top.
3. Bake in a preheated oven for 45 to 50 minutes, or until edges feel set but center still jiggles slightly. Let cool on wire rack before serving.