Caribbean Fudge Pie Iii Recipes

Steps:

• Unfold piecrust; fit into 9 inch pie pan. Prebake crust according to package directions. Remove from oven.
• Lower the oven temperature to 325 degrees F (165 degrees C).
• Beat together sugar, flour, cocoa powder, butter or margarine, eggs and vanilla in a medium-size bowl. Spoon into pie shell.
• Bake for 25 to 30 minutes or until set. Allow to cool to room temperature. Serve with whipped topping or a scoop of vanilla ice cream.

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.

Steps:

• 1. Cream butter with sugar; beat in eggs one at a time.
• 2. Add melted chocolate chips, instant coffee, brown sugar and rum extract.
• 3. Stir in flour and walnuts; turn into pie shell. Top with the remaining 1/2 cup walnuts and bake at 375 degrees for 25 minutes.

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.