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- 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 pieces
- 1 cup pecan halves
- Preheat oven to 350ºF.
- 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.
- 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.
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