Fit pie dough into 9-inch pie pan. Cover with plastic wrap and refrigerate for 30 minutes.

Preheat oven to 350 degrees.

Combine chopped chocolate and butter in small heavy-bottomed saucepan. Heat over low heat and stir frequently until melted. Set aside.

In a large bowl whisk together eggs, kahlua, granulated sugar, brown sugar, corn syrup, and salt.

Dissolve the espresso powder in 2 teaspoons of hot water. Add to filling.

Add the chocolate mixture and whisk until combined.

Stir in chopped pecans.

Remove pie crust from refrigerator. Crimp the edges and pour the filling in.

Arrange the pecan halves on top of the pie.

Bake for 45 to 50 minutes or until just barely set in center. Let cool completely before slicing.