Caribbean Fudge Pie

Hello!

I just tried this recipe and I have to tell you it is wonderful! If you're looking for something with a deep chocolate taste that has a nutty texture this is probably your best bet. Now you'll notice that in this particular recipe one of the ingredients is rum extract. You can substitute that with Puerto Rican Bacardi Dark Rum. I imagine that you can probably make the pie without the rum but it will alter the taste a bit since the rum really compliments the walnut flavor. You decide what works best for you. Enjoy!


Ingredients:

• 1/4 cup margarine or butter, softened
• 3/4 cup firmly packed brown sugar
• 3 eggs
• 1 package (8 oz) Baker's Semi-Sweet Chocolate, melted
• 2 teaspoons Maxwell House Instant Coffee
• 1 teaspoon rum extract or 1 tablespoon dark rum can be substituted
• 1/4 cup all-purpose flour
• 1 cup chopped Diamond Walnuts
• 1 (9-inch) unbaked pie shell

Heat oven to 375 degrees F. Take the margarine plus the sugar and beat them in a large bowl until it's light and fluffy. Add eggs, one at a time, making sure you beat well after each addition. Now add the chocolate (I like to melt the chocolate in the microwave to avoid scorching), instant coffee and rum extract; mix well. Then stir in flour and 1 cup of chopped walnuts; take this mixture and pour it into an unbaked pie shell. Decorate the top of the pie with 1/2 cup of walnut halves or pieces. Bake in lower third of oven for 25 minutes. Let it cool. Refrigerate for at least 1 hour before serving. You can top the pie with whipped cream, ice cream or just eat it as is like I did. Store in refrigerator.

*Makes 8-10 servings

**I give this 4 hugs!!