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Desserts

Caribbean Fudge Pie

Caribbean Fudge Pie recipe
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

2
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
3
 eggs
2
tsp.  MAXWELL HOUSE Instant Coffee
1
tsp.  rum extract
1/4
cup  flour
1
cup  chopped PLANTERS Walnuts
1
 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.

Kraft Kitchens Tips

Size-Wise
Balance your food choices throughout the day so you can enjoy a serving of this rich-and-indulgent pie with your loved ones.
Substitute
Substitute vanilla for the rum extract.
Substitute
Prepare as directed, using 2 pkg. (4 oz. each) BAKER'S GERMAN'S Sweet Chocolate.
K:910 v0:54697
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