Title: Mocha Pecan Pie
Categories: Pie
Yield: 8 Servings

6	oz	Chocolate, semi-sweet
1/4	c	Coffee liqueur
1	tb	Instant coffee,dry
1/2	c	Brown sugar packed
1	c	Corn syrup
3		Eggs, beaten
1/4	c	Butter, melted
2	ts	Vanilla
1/4	ts	Salt
1	c	Pecans coarsly chopped
1		9''pie-shell unbaked
1	c	Pecan halves

Directions: 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 at 350F for 45-50 minutes, or until edges feel set but centre still jiggles slightly. Let cool on wire rack before serving. Calories: you don't want to know. from HomeMakers magazine, April 1992

Liz Parkinson

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