End any special meal with a delicious fudge pie! Instant coffee, rum extract, chocolate and walnuts add flavor and richness to our Caribbean Fudge Pie.
What You Need
Original recipe yields 10 servings
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 egg s
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
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Let's 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.
Balance your food choices throughout the day so you can enjoy a serving of this rich-and-indulgent pie with your loved ones.
Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.
Substitute vanilla for the rum extract.
Prepare as directed, using 2 pkg. (4 oz. each) BAKER'S GERMAN'S Sweet Chocolate.
Calories From Fat
% Daily Value*
Total Fat 30g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 43g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.