Step 1

Fit pie dough into 9-inch pie pan. Cover with plastic wrap and refrigerate for 30 minutes.

Step 2

Preheat oven to 350 degrees.

Step 3

Combine chopped chocolate and butter in small heavy-bottomed saucepan. Heat over low heat and stir frequently until melted. Set aside.

Step 4

In a large bowl whisk together eggs, kahlua, granulated sugar, brown sugar, corn syrup, and salt.

Step 5

Dissolve the espresso powder in 2 teaspoons of hot water. Add to filling.

Step 6

Add the chocolate mixture and whisk until combined.

Step 7

Stir in chopped pecans.

Step 8

Remove pie crust from refrigerator. Crimp the edges and pour the filling in. Arrange the pecan halves on top of the pie.

Step 9

Bake for 45 to 50 minutes or until just barely set in center. Let cool completely before slicing.