CARIBBEAN FUDGE PIE
Yields 8-10 servings
1/4 cup margarine or butter, softened
3/4 cup firmly packed brown sugar
3 eggs
1 pkg. (8 oz.) Baker's Semi-Sweet Chocolate, melted
2 tsp. Maxwell House Instant Coffee
1 tsp. rum extract
1/4 cup all-purpose flour
1 cup chopped Diamond Walnuts
1/2 cup halves or large pieces Diamond Walnuts
1 (9-in.) unbaked pie shell
Heat oven to 375.  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.  Top with whipped cream or ice cream, if desired.  Store in refrigerator.
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