1 9-inch unbaked piecrust

Filling:

1 cup flour

2/3 cup firmly packed brown sugar

2 tablespoons melted butter

1 cup very strong hot coffee

1 teaspoon baking soda

1/2 cup chocolate syrup

1/2 cup corn syrup

1 egg, beaten

Preheat oven to 350 degrees. 

Combine flour, brown sugar and butter. 

Mix well. 

Set aside 1/2 cup of this mixture. 

Mix together 1/4 cup of coffee with baking soda. 

In a separate bowl, combine chocolate syrup, corn syrup and egg. 

Add remaining 3/4 cup of coffee and soda mixture and mix well. 

Add crumb mixture (excluding the 1/2 cup reserved) and mix well. 

Pour into piecrust.

Sprinkle top with reserved crumbs. 

Cover loosely with foil. 

Bake for 30 to 35 minutes or until center is done. 

Cool, if desired, flavor 2 cups of whipped topping with 1 teaspoon instant coffee crystals dissolved in 1 teaspoon hot water. 

Serve each slice with plain or flavored whipped topping.