Caribbean Fudge Pie

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Caribbean Fudge Pie

 

1/4 cup margarine -- softened (1/2 stick)

3/4 cup brown sugar -- packed

3 eggs

1 12oz pkg chocolate chips -- melted

2 teaspoons instant coffee

1 teaspoon rum extract

1/4 cup flour

1 1/2 cups pecans, chopped -- divided

1 unbaked pie crust -- (9-inch)

whipped cream -- for topping

 

Heat oven to 375 degrees F.

In bowl of mixer cream margarine and sugar until light and fluffy.

Add eggs, 1 at a time, beating well after each addition. Add melted

chocolate chips, instant coffee, and rum extract; mix well. Stir in

flour and 1 cup pecans; blend well. Pour into pie shell; sprinkle

remaining pecans over top.

Bake 25 minutes or until filling is set. Cool and serve topped with

whipped cream.