| CRUST: | ||
| 2 | cups | chocolate wafer crumbs |
| 1/3 | cup | margarine or butter |
| FILLING: | ||
| 1/2 | cup | margarine or butter, softened |
| 1 | tsp. | vanilla |
| 3/4 | cup | packed brown sugar |
| 1/2 | cup | all-purpose flour |
| 3 | large | eggs |
| 1 | cup | chopped pecans |
| 2 | tsp. | instant coffee granules |
| 1 | pkg. | semi-sweet chocolate chips, melted (12 oz.) |
| whipped cream | ||
| chocolate syrup |
Combine chocolate crumbs and 1/3 cup softened margarine (or butter). Press firmly onto sides and bottom of a greased 11" false-bottom tart pan**. Bake in preheated 350 degree oven for 6 to 8 minutes.
Meanwhile, in a large mixing bowl, cream 1/2 cup margarine (or butter), add brown sugar; beating at medium speed of electric mixer until well blended. Add eggs, one at a time, beating after each addition. Add next four ingredients. Stir melted chocolate in quickly as it "sets-up" again. Spoon filling into prepared crust. Bake at 375 degrees for 25 minutes. Cool completely on a wire rack.
Serve the pie warm with a dollop of whipped cream and drizzle chocolate syrup on each wedge. Makes 12-16 servings.
**If you do not have a false bottom tart pan, you can use a 9-inch pie pan.
(You can make your own wafers by combining 1-part sugar, 1-part cocoa, and 2-parts dry bread crumbs in the food processor. Chop very finely. Make more than you need and store the remainder in the freezer.)