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Melt chocolate and butter in small saucepan over very low heat, stirring constantly. Remove from heat. Bring sugar and corn syrup to boil in separate saucepan over high heat, stirring until sugar is dissolved. Reduce heat and boil gently 2 minutes, stirring occasionally. Remove from heat and stir in chocolate mixture. Pour slowly over eggs, stirring constantly. Stir in vanilla and nuts. Pour into pie shell. Bake at 375 degrees for 45 to 50 minutes, or until filling is completely pulled across top. Cool. Garnish with coffee topping.
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