To make the crust, combine chopped pecans, brown sugar, grated chocolate, and salt.
Stir with a fork to combine, then drizzle in Kahlua, stirring until combined.
Press mixture into a pie pan, bringing it up the sides a bit.
*Do not bake* Set aside or refrigerate until needed.
In small microwave safe bowl, melt 3 oz baking chocolate
Set aside to cool.
In a large bowl of an electric mixer fitted with the whisk attachment:
beat butter, sugar, 2 teaspoons instant coffee, and 1 teaspoon Kahlua until fluffy, about 1 1/2 minutes.
When melted chocolate is cooled, drizzle it into the butter/sugar mixture as it beats on medium speed
use a rubber spatula to get it all out.
Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined, scraping the sides if necessary.
On medium speed, add the four eggs, one at a time, over a period of 20 minutes;
leave about 5 minutes between each egg addition.
Scrape sides of bowl halfway through this process. Pour filling into the pie crust.
Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours
Serve with whipped cream and more grated chocolate.