Caribbean Fudge Pie Recipe

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Caribbean Fudge Pie Ingredients

1/4 cup butter or regular margarine
3/4 cup brown sugar, firmly packed
3 each eggs, lg
12 oz chocolate chips, melt & cool
2 tsp instant cocktail powder
1 tsp rum flavoring
1/4 cup unbleached flour
1 cup walnuts, coarsely chopped
1 each unbaked 9 pie shell
1 walnut halves

A Recipe for
Caribbean Fudge Pie

Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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Food Tip
Roast, bake, grill, braise, broil or stir-fry more often. Fry less often.

This Recipe for Caribbean Fudge Pie is one of thousands in the Recipes-to-go Bean Cookbook.

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Caribbean Fudge Pie Recipe
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This is a recipe for Caribbean Fudge Pie from the recipe cookbook of Recipes-to-go (Bean)

Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

Caribbean Fudge Pie recipe - a tasty recipe for you to add to your collection!
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Caribbean Fudge Pie

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Oscar Wilde (1854-1900)

Caribbean Fudge Pie Directions

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 375 degree F. oven for 25 minutes or until set around the
edge. Cool on a wire rack.

Serves: 6

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Caribbean Fudge Pie Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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