Melt chocolate chips into a syrup. Set aside. Mix together sugar, coffee, and Tia Maria/almond extract. Add melted butter; mix well. Add eggs, one at a time. Pour in melted chocolate chips. Add flour and pecans. Mix until smooth and pour into unbaked pie shell. Sprinkle 1/2 cup pecans on top.
Serve with whipped cream, and large steamy mug of cafe au lait!
Bake for 25 minutes at 350 degrees. Let cool 2 hours before cutting.