Coffee Pecan Pie

Combine instant coffee, sugar, corn syrup and salt in saucepan. Bring to a boil over high heat, stirring until sugar is dissolved. Reduce heat and continue to boil gently for 2 minutes, stirring occasionally. Remove from heat. Pour slowly over eggs, stirring constantly. Stir in butter, pecans and vanilla. Pour into pie shell. Bake at 375 degrees for 45 minutes, or until top is completely puffed. Cool. Serve with cool whip. Light corn syrup can be used instead of dark corn syrup to obtain a lighter colored pie.

Your Coffee Pecan Pie is ready. Good luck!