GWJamaica Cook Book

Ingredients

2 tbsp. water
2 tbsp. instant coffee powder
1 (1 oz.) sq. unsweetened chocolate
2 tbsp. margarine
3 eggs
1/2 cup sugar
1 cup light corn syrup
1 1/4 cups chopped pecans
1 (9″) pie crust, baked
Sweetened whipped cream or whipped topping

Preparation

Put water in a 1 quart glass batter bowl. Microwave on high 45-50 seconds. Add instant coffee to water and stir to dissolve. Add chocolate and margarine to coffee mixture. Microwave on high for 1 minute or until chocolate is melted. Add eggs, sugar and corn syrup; beat well. Stir in pecans and pour into pie crust. Rotating pie a half turn after 5 minutes of cooking, microwave on 50% (medium) 10-12 minutes. Pie is done when a knife inserted halfway between the outside and center comes out clean. Cool to lukewarm before cutting. Top each serving with whipped cream. Note: Pie tastes best when served warm. To warm a slice of pie, microwave on 70% (medium-high) 15-20 seconds. Makes 6-8 servings.