Instructions

1. Preheat oven to 375.
2. Pulse graham crackers and pecans in food processor until finely ground.  Pour into a bowl, reserving 2 tbsp for topping.  Mix crumbs with melted butter and press into pie dish.  Bake until set for 10 to 12 minutes.
3. To make the filling, heat the water in the microwave for 2 minutes.  Remove and add the espresso powder stirring to dissolve.  Set aside.
4. Melt butter in saucepan over medium heat.  Stir in chocolate until melted. Remove from heat and stir in salt and flour until smooth.  Stir in sugar, corn syrup, 2 tbsp of espresso liquid, and vanilla.  Add eggs one at a time stirring until smooth.
5. Pour filling into pie crust and bake for about 30 minutes or until it starts to crack on top.  Let cool on wire rack for 2 hours.
6. After cooling, make the topping by mixing the heavy cream, powdered sugar, and vanilla with a mixer until soft peaks form.  Top pie with whipped cream and sprinkle with reserved graham cracker crumbs, more pecans, and chocolate syrup.