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¼ cup margarine or butter,
¾ cup packed brown sugar
1 tablespoon instant espresso coffee
3 eggs
1 bag (12 ounces) semisweet chocolate chips
¼ cup all-purpose flour
1 cup chopped pecans
1 9-inch unbaked pie shell
1
½ teaspoons rum extract
1 cup whipping cream, whipped stiffly
Chocolate sprinkles
Makes 12 servings
Cream margarine and brown sugar until light and fluffy. Stir
in espresso. Add eggs, one at a time, beating well after each.
Place chips in 4-cup measure or small bowl. Microwave at
MEDIUM (50%) until melted, 1 to 2 minutes, stirring 2 or 3
times. Stir chocolate, flour and pecans into butter, sugar, egg
mixture. Pour into pie shell.
Bake 24 to 28 minutes on low rack on LOW MIX. Cool.
Fold rum extract into whipped cream. Spread on top of pie
and decorate with sprinkles.
Per Serving:
Calories: 480
Protein: 5 g.
Carbohydrate: 42 g.
Fat: 35 g.
Cholesterol: 96 mg.
Sodium: 168 mg.
Fudge Brownie Pie
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