Soften butter to room temperature. Cream sugar and butter together. Beat egg in well. Add in flour and corn syrup, along with the vanilla and backing powder. Blend in a dash of nutmeg and cinnamon. Pour into a well greased 9 ½ inch pie plate. Bake at 325, 15 minutes, or until it springs back when touched. Drizzle cooled coffee over the entire pie bottom, making sure it’s well absorbed. Beat cream cheese, sugar, and chocolate syrup with an electric mixer until smooth. Add contained of whipped topping and beat until light and fluffy. Spread cheese mixture evenly over crust. Sprinkle with candy. Chill 8 hours. Makes 8-10 servings.
*note: this pie only has a bottom crust, no sides. Save a little whipped topping and dollop around edges of pie for a decorative garnish.