Caribbean Fudge Pie Ii Food

CARIBBEAN FUDGE PIE

Steps:

• 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.

CARIBBEAN FUDGE PIE II

Steps:

• Preheat oven to 375 degrees F (190 degrees C). In a microwave-safe bowl, microwave chocolate chips until melted. Stir occasionally until chocolate is smooth.
• Cream butter or margarine with sugar. Beat in eggs, one at a time. Add melted chocolate, instant coffee, and rum extract. Stir in flour and broken walnuts. Turn filling into pie shell. Top with walnut halves in decorative pattern.
• Bake at 375 degrees F (190 degrees C) for 25 minutes. Cool.

CARIBBEAN FUDGE PIE

Steps:

• Cream the butter and brown sugar together in a bowl until light and fluffy, using an electric mixer at medium speed.
• Add the eggs, one at a time, beating well after each addition.
• Add the cooled chocolate, coffee powder, and rum flavoring, blending well.
• Stir in the flour and the chopped walnuts and turn into the unbaked pie shell.
• Arrange the walnut halves in a circle around the edge of the pie.
• Bake in a preheated 350 degree F. oven for 20-25 minutes or until set around the edge.
• Cool on a wire rack.

CARIBBEAN FUDGE PIE III

Steps:

• Preheat oven to 375 degrees F (190 degrees C). In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
• Cream butter or margarine and sugar till fluffy. Beat in eggs, one at a time. Add melted chocolate, coffee, and rum; mix well. Stir in flour and chopped nuts. Pour filling into pie shell, and decorate with walnut halves.
• Bake for 25 minutes. Remove pie from oven, and cool completely. Refrigerate 1 hour before serving.

CARIBBEAN FUDGE PIE IV

Steps:

• Preheat oven to 375 degrees F (190 degrees F).
• In a medium mixing bowl beat butter or margarine and sugar until light and fluffy. Add eggs one at a time, blending constantly until well combined. Mix in melted chocolate, coffee, and rum extract, blending thoroughly. Fold in flour and, if desired, chopped nuts. Pour mixture into pie shell and decorate with walnut halves.
• Place in lower third of preheated oven and bake 25 minutes. Let cool one hour before cutting.

CARIBBEAN FUDGE PIE II

Steps:

• Preheat oven to 375 degrees F (190 degrees C). In a microwave-safe bowl, microwave chocolate chips until melted. Stir occasionally until chocolate is smooth.
• Cream butter or margarine with sugar. Beat in eggs, one at a time. Add melted chocolate, instant coffee, and rum extract. Stir in flour and broken walnuts. Turn filling into pie shell. Top with walnut halves in decorative pattern.
• Bake at 375 degrees F (190 degrees C) for 25 minutes. Cool.

CARIBBEAN FUDGE PIE II

Steps:

• Preheat oven to 375 degrees F (190 degrees C). In a microwave-safe bowl, microwave chocolate chips until melted. Stir occasionally until chocolate is smooth.
• Cream butter or margarine with sugar. Beat in eggs, one at a time. Add melted chocolate, instant coffee, and rum extract. Stir in flour and broken walnuts. Turn filling into pie shell. Top with walnut halves in decorative pattern.
• Bake at 375 degrees F (190 degrees C) for 25 minutes. Cool.