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Lynn's Caribbean Chocolate Pie

1/4 cup margarine, softened (1/2 stick)
3/4 cup brown sugar, packed
3 eggs
1 12oz pkg chocolate chips, melted
2 teaspoons instant coffee
1 teaspoon rum extract flavoring
1/4 cup flour
1 1/2 cups pecans, chopped, divided
1 unbaked pie crust, (9-inch)
whipped cream, for topping

Heat oven to 375 degrees F. In bowl of mixer cream margarine and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add melted chocolate chips, instant coffee, and rum extract; mix well. Stir in flour and 1 cup pecans; blend well. Pour into pie shell; sprinkle remaining pecans over top. Bake 25 minutes or until filling is set. Cool and serve topped with whipped cream.

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