Chocolate Espresso Pecan Pie

• 1 9 inch pie crust, partially baked
• 3 oz (84 grm). unsweetened chocolate
• 3 tbsp (45 ml) butter
• 1 cup (225 ml) sugar
• 1 cup (225 ml) light corn syrup
• 3 eggs
• 2 tsp (10 ml) espresso powder
• 1 tsp (5 ml) vanilla
• 1 tbsp (15 ml) Kahlua
• 1-1/2 cups (350 ml) pecans

1. Preheat oven to 425 degrees (225 C.).
2. Microwave chocolate and butter for 1 to 2 minutes and wisk until smooth.
3. Add sugar, syrup, eggs, espresso powder, vanilla and Kahlua and wisk until smooth.
4. Stir in nuts and pour into partially baked pie shell.
5. Bake for 45 minutes or until middle is set and sides have cracked.

crust, unsweetened chocolate, butter, sugar, corn syrup, eggs, espresso powder, vanilla, kahlua, pecans

Taken from online-cookbook.com/goto/cook/rpage/001122 (may not work)