Filling:
3 ounces unsweetened chocolate
2 ounces semisweet chocolate
12 tablespoons (1 1/2 sticks) unsalted
butter, softened
1 cup plus 2 tablespoons sugar
2 eggs, lightly beaten
1 1/2 teaspoons vanilla extract
1/2 cup coarsely chopped pecans
1/2 cup plus 1 tablespoon flour

Topping:
1 cup light brown sugar
3 tablespoons heavy cream
2 tablespoons unsalted butter
1 teaspoon instant dark coffee granules
1/2 cup powdered sugar

Preheat oven to 350 degrees F. Put the flour, sugar, butter, and
chocolate in a food processor and process to the texture of coarse
meal.
Mix the vanilla with the milk and add to the other mixture. Process
just to combine. Press into the bottom and sides of a 9-inch pie pan.
This is likely to be rather sticky, so flour your fingers if necessary.
Set aside.
Melt the filling chocolate in the top of a double boiler. Add the butter
by the tablespoon, mixing after each addition. Off the heat, add the
sugar. Mix thoroughly. Add the beaten eggs, half at a time. Stir in the
vanilla and nuts. Add the flour in small quantities, mixing after each
addition. Pour into the pastry shell and bake for 30 minutes, or until
a cake tester inserted in the center comes out clean. Let cool.
Put the light brown sugar, cream and butter in a saucepan. Measure
and sift the powdered sugar and have it ready. Bring the mixture in
the saucepan to a boil and turn off the heat. Add the powdered coffee
and powdered sugar. Beat with a whisk or hand mixer until smooth.
Pour over the top of the pie. It will begin to set very quickly.
Makes one 9-inch pie.