1 (9 inch) unbaked pie crust
3/4 cup melted butter
1 1/2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 1/2 cups milk
3 eggs
1 1/2 tablespoons all-purpose flour
1/4 teaspoon baking soda
1 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/4 teaspoon salt
1 cup all-purpose flour
1/8 teaspoon ground cinnamon
1/4 teaspoon dried marjoram
1 teaspoon dried thyme
1/4 teaspoon ground black pepper
1/2 cup chopped pecans
1/2 cup margarine
1 1/2 teaspoons vanilla extract
Prepare pie according to package directions; microwave at least 2 minutes, to prevent sticking.
Heat butter in a medium nonstick skillet over medium heat. Add 1 cup flour and 1/2 teaspoon vanilla and mix together. Cover skillet with aluminum foil and heat to 375 degrees F (190 degrees C). Grate remaining flour over pan surface. Cook, stirring occasionally, over medium heat, about 7 minutes. Pour hot coffee into skillet and bring to a slow boil. Stir in milk and eggs. Cook until mixture thickens, about 2 minutes. Follow package directions for hot cooking, stirring occasionally.
Mix remaining flour with 1/2 teaspoon salt, then add with mixer. Pour over pie and spread to cover batter. Repeat with remaining flour mixture. Serve over crust in foil-lined pan. Garnish with pecans.
Slice pecans in half. Use a sharp knife to clean off fruit with metal spatula (reserve labels). Pour chocolate syrup over pecans and sprinkle with remaining cinnamon. Chill until serving. Refrigerate at least 2 hours before serving.