-----TOPPING-----
1 teaspoon Instant coffee granules
1/2 cup Heavy cream
1 tablespoon Sugar
1/4 teaspoon Vanilla
Melt chocolate; stir in coffee. Remove from heat. Combine sugar and
syrup in another pan. Bring to a boil, stirring until sugar is
dissolved. Reduce heat and boil gently for 2 minutes, stirring
occasionally. Remove from heat and add the chocolate mixture. Pour
slowly over eggs, stirring constantly. Stir in vanilla and pecans.
Pour into pie shell. Bake at 375° for 45-50 minutes or until filling
is completely puffed across top. Cool and garnish with the topping
and pecan halves if desired.
Coffee-flavored Topping:
Combine the coffee granules, heavy cream, sugar and vanilla in a
chilled bowl. Whip just until soft peaks form. 1 cup.
