Caribbean Fudge Pie

• 1/4 c. margarine or butter, softened
• 3/4 c. firmly packed brown sugar
• 3 eggs
• 1 (8 oz.) pkg. Baker's semi-sweet chocolate, melted
• 2 tsp. Maxwell House instant coffee
• 1 tsp. rum extract
• 1/4 c. all-purpose flour
• 1 c. chopped Diamond walnuts
• 1/2 c. halves or large pieces Diamond walnuts
• 1 (9-inch) unbaked pie shell

1. Heat oven to 375u0b0.
2. Beat margarine and sugar in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Add chocolate, instant coffee and rum extract well.
3. Stir in flour and 1 cup chopped walnuts.
4. Pour into unbaked pie shell. Decorate top with 1/2 cup walnut halves or pieces. Bake in lower third of oven for 25 minutes. Cool on wire rack. Refrigerate for at least 1 hour before serving. Top with whipped cream or ice cream. Refrigerate.

margarine, brown sugar, eggs, chocolate, maxwell, rum, allpurpose, walnuts, halves, shell

Taken from www.cookbooks.com/Recipe-Details.aspx?id=623230 (may not work)