Ingredients
4 Tablespoons butter
12 ounces semisweet chocolate chips
1/4 cup dark OR amber rum
2 teaspoons instant coffee powder
3/4 cup packed brown sugar
3 eggs
1/4 cup flour
1-1/2 cups coarsely chopped walnuts
Whipped cream
Directions
1 Preheat oven to 350 degrees.
2 Grease a 9-inch glass pie plate.
3 In a two-quart glass bowl, combine butter and chocolate.
4 Microwave in HIGH 1-1/4 to 1-3/4 minutes, until mixture is melted and smooth when stirred.
5 Stir in rum, coffee powder, brown sugar, eggs, and flour; mix until smooth and well blended.
6 Stir in 1 cup nuts.
7 Turn batter into prepared pie plate.
8 Sprinkle remaining 1/2 cup nuts on top.
9 Bake 25 to 30 minutes or until puffed--pie should still be moist inside.
10 Do not over bake.
11 Cool pie to room temperature; topped with whipped cream.
MAKES 8 servings
4 Tablespoons butter
12 ounces semisweet chocolate chips
1/4 cup dark OR amber rum
2 teaspoons instant coffee powder
3/4 cup packed brown sugar
3 eggs
1/4 cup flour
1-1/2 cups coarsely chopped walnuts
Whipped cream
Directions
1 Preheat oven to 350 degrees.
2 Grease a 9-inch glass pie plate.
3 In a two-quart glass bowl, combine butter and chocolate.
4 Microwave in HIGH 1-1/4 to 1-3/4 minutes, until mixture is melted and smooth when stirred.
5 Stir in rum, coffee powder, brown sugar, eggs, and flour; mix until smooth and well blended.
6 Stir in 1 cup nuts.
7 Turn batter into prepared pie plate.
8 Sprinkle remaining 1/2 cup nuts on top.
9 Bake 25 to 30 minutes or until puffed--pie should still be moist inside.
10 Do not over bake.
11 Cool pie to room temperature; topped with whipped cream.
MAKES 8 servings