The pie holds well and can be made a day in advance. The cream can also be made ahead and held in the refrigerator.
1 refrigerated pie crust (I like pillsbury's)
1 cup sugar
1 tsp. vanilla
1 1/2 tbs. rum
3/4 cup light corn syrup
3 oz. bittersweet chocolate, melted
14 oz. can Sweetened
3 tbs. flour
1 cup pecans
Line a 9" pie tin with pie crust & flute edges.
Chill crust until ready to fill and bake.
To fill and bake the pie: Combine the filling ingredients well and pour into pie shell. Bake on the bottom shelf of a preheated 350 degree oven 60 to 65 minutes until puffed.
Cool to room temp.
To make the whipped cream topping: Dissolve the coffee powder into the vanilla. Beat the cream for one minute. Add the sugar and dissolved coffee powder and continue beating until soft peaks form.
Serve on top of each individual pie slice.