The hint of coffee in this pie makes it extra delicious.
Preheat oven to 350°F.
Melt butter, 6 ounces chocolate chips and instant coffee together in a saucepan; set aside.
Lightly beat eggs in a large mixer bowl and add chocolate mixture. Beat in sugar, corn syrup and vanilla. Pour filling into pie crusts. Spread 4 ounces or 1 cup pecans evenly over top of the top. Sprinkle each pie with 1-1/2 ounces (1/4 cup) chocolate chips.
Bake 50 to 55 minutes or until center of pie appears barely set. Cool on wire rack.