PJ, This looks sooo gooood! The crackly top reminds me of chocolate crackle cookies. I have two questions for you: 1: I love to use the espresso powder in anything chocolate, but my family does not love mocha flavor. Does the espresso powder just amplify the chocolate flavor in this recipe or does it have a real mocha flavor? 2: Is this similar to chocolate pecan pie? (minus the nuts) I've long wanted to try to make a chocolate pecan pie but am too much of a purest to mess with a good thing, not to mention the cost of those nuts is nuts lately. I think I will give this a try once we've finished up all the St Patty's day baked goods. Thanks for another great recipe. Hi Fran: 1) In the crust, it tastes like coffee, so leave it out. In the filling, it amplifies the chocolate - so I'd suggest adding it, but changing the Kahlua to a different flavor liqueur (or just leaving it out, though alcohol does enhance the pie's flavor). 2) Not sure what the consistency of a chocolate pecan pie would be, in your experience; the chocolate-pecan pie I make is stiffer than this one (not as oozy). You might want to try our Chocolate Chunk Pecan Pie sometime - pretty yummy! Hope you try one or the other of these - they really cure your chocolate cravings! PJH

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