1/4 c Margarine or butter
3/4 c Packed brown sugar
1 tb Instant espresso coffee
3 Eggs
1 Bag semisweet chocolate
-chips, 12 ounces
1/4 c All-purpose flour
1 c Pecans; chopped
1 9-inch pie shell; unbaked
1 1/2 ts Rum extract
1 c Whipping cream; whipped
-stiffly
Chocolate sprinkles
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 broiling trivet on LOW MIX. Cool. Fold rum extract
into whipped cream. Spread on top of pie and decorate with sprinkles.
Yields
12 Servings
