6 oz. chocolate, semi-sweet
1/4 cup Kahlua
1 tablespoon instant coffee granules
1/2 cup brown sugar, packed
1 cup light corn syrup
3 eggs, beaten
1/4 cup butter, melted
2 teaspoons vanilla
1/4 teaspoon salt
1 1/2 cups pecans, coarsely chopped
1 9-inch pie shell, unbaked

Preheat oven to 350 degrees F. Prepare pie shell.

In double-boiler or heat proof bowl set over simmering water, melt chocolate with Kahlua and instant coffee. 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 and bake for 45-50 minutes or until edges feel set, but the center still jiggles just slightly. Let cool on wire rack before cutting and serving.