My Favorite Pecan Pie

I have made this twice now, the first time as written and the second time without the chocolate and I much prefer it without the chocolate. Again, I use the Pie and Pastry Bible's Cream Cheese Pastry for the crust, but follow the baking instructions and find them to work very well. Te addition of the espresso powder is brilliant--not obvious at all in the final product but does add a depth of flavor that is terrific. This is really quite a simple pecan pie, requiring less prep than most, yet it is very very good.