Southern Chocolate Pecan Pie

1 Unbaked 9" pie shell

4 ounces Sweet cooking chocolate

3 tablespoons Butter or margarine

1 teaspoon Instant coffee granules

1/3 cup Sugar

1 cup Light corn syrup

3 Eggs -- slightly beaten

1 teaspoon Vanilla

1 cup Pecans -- chop coarse

-----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.