CARIBBEAN FUDGE PIE
1/4 cup margarine or butter, softened
3/4 cup firmly packed brown sugar
3 eggs
1 (8 ounce) package Baker’s Semi-Sweet Chocolate, melted
2 teaspoons Maxwell House Instant Coffee
1 teaspoon rum extract*
1/4 cup all-purpose flour
1 cup chopped Diamond Walnuts
1/2 cup halves or large pieces Diamond Walnuts
1 (9-inch) unbaked pie shell
Heat oven to 375 degrees F.
Beat margarine and sugar in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Add chocolate, instant coffee and rum extract; mix well. Stir in flour and 1 cup chopped walnuts; pour into unbaked pie shell. Decorate top with 1/2 cup walnut halves or pieces.
Bake in lower third of oven for 25 minutes. Cool on wire rack. Refrigerate for at least 1 hour before serving.
To serve, top with whipped cream or ice cream, if desired. Store in refrigerator.
*1 tablespoon dark rum can be substituted for the rum extract.
Makes 1 pie, 8 to 10 servings
From: Recipelink.com
Source: Recipe booklet: Baker's, Diamond, and Jell-O Holiday Desserts, Kraft Foods, 192 |