In a saucepan melt chocolate chips, cream, syrup, vanilla, and salt over low heat. Stir until smooth. Spoon into crust and sprinkle with pecans. Beat cream cheese until smooth; gradually add milk and brewed coffee. Mix well. Add pudding and instant coffee. Beat well. Fold in 1 1/2 cups topping and spoon over pecans in the crust. Spread remaining topping over all. Garnish with chocolate curls if desired. Yummy!
By Robin from Washington, IA
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