Chocolate Espresso Pecan Pie

Ingredients

• 1 can (5 ounces) evaporated milk
• 2 tablespoons butter OR margarine
• 1 cup mini chocolate chips
• 2 teaspoon espresso coffee powder OR instant coffee
• 1 cup Karo® Dark Corn Syrup
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 3 eggs
• 2 tablespoons all-purpose flour
• 1 unbaked, deep-dish pie crust
• 
  Topping
• 1 cup chopped pecans
• 1/4 cup flaked coconut
• 2 tablespoons mini chocolate chips

Directions

Preheat oven to 350°F.

Combine evaporated milk, butter, 1 cup chocolate chips and espresso coffee powder in a small saucepan.  Cook over low heat, just until chocolate melts.  Stir in corn syrup, salt and vanilla extract. 

Whisk together eggs and flour in a large bowl.  Gradually whisk in chocolate mixture.  Pour into pie crust.

Combine pecans, coconut and 2 tablespoons chocolate chips.  Sprinkle over top of pie.

Bake for 40 to 45 minutes or until pie is set.  Cool on a wire rack.  Serve with whipped cream or a scoop of ice cream.