Southern Chocolate Pecan Pie
|German's sweet chocolate||4 Ounce (1 Package, Baker'S)|
|Instant coffee||1 Teaspoon (Maxwell House / Yuban)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Light corn syrup||1 Cup (16 tbs)|
|Eggs||3 , slightly beaten|
|Coarsely chopped pecans||1 Cup (16 tbs)|
|Unbaked 9 inch pie shell||1|
|Coffee flavored topping||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Melt chocolate with butter in saucepan over very low heat, stirring constantly until smooth.
Stir in coffee.
Remove from heat.
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 pecans; pour into pie shell.
Bake at 375° for 45 to 50 minutes, or until filling is completely puffed across top.
Garnish with Coffee-Flavored Topping and pecan halves, if desired.