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 190ºC 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.