Desserts

Caribbean Fudge Pie

photo by:kraft

Instant coffee, rum extract, semi-sweet chocolate and walnuts add flavor and richness to this pie. It's the perfect fudgy ending to a special meal.

time

prep:

30 min

total:

1 hr 57 min

servings

total:

10 servings

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What You Need

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces

1/4

cup (1/2 stick) butter or margarine, softened

3/4

cup firmly packed brown sugar

eggs

tsp. MAXWELL HOUSE Instant Coffee

tsp. rum extract

1/4

cup flour

cup chopped PLANTERS Walnuts

unbaked 9-inch pastry shell

1/2

cup PLANTERS Walnut Halves

Make It

PREHEAT oven to 375°F. Microwave chocolate in microwaveable bowl on HIGH 2 min. or until almost melted, stirring after 1 min. Stir until chocolate is completely melted; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating until well blended after each addition. Add chocolate, coffee and rum extract; mix well. Stir in flour and chopped walnuts.

POUR into pastry shell. Arrange walnut halves on top of pie.

BAKE in lower third of oven for 25 min. Cool. Refrigerate at least 1 hour before serving.