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 180ºC 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.