Sweetheart Fudge Pie

• 1 unbaked pastry shell (9 inches)
• 1/4 cup butter, softened
• 3/4 cup packed brown sugar
• 3 eggs
• 2 cups (12 ounces) semisweet chocolate chips, melted
• 2 teaspoons instant coffee granules
• 1/4 teaspoon vanilla or rum extract
• 1 cup coarsely chopped walnuts
• 1/4 cup all-purpose flour
• 1 cup heavy whipping cream
• 2 tablespoons confectioners' sugar
• 3 tablespoons chopped red maraschino cherries

1. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450u0b0 for 5 minutes. Remove foil; set crust aside.
2. In a small bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Add chocolate, coffee and extract. Stir in walnuts and flour. Pour into crust. Bake at 375u0b0 for 28-30 minutes. Cool completely.
3. In a small bowl, beat cream and confectioners' sugar until stiff peaks form; fold in cherries. Spread over pie.

pastry shell, butter, brown sugar, eggs, chocolate chips, coffee granules, vanilla, walnuts, allpurpose, heavy whipping cream, sugar, red maraschino

Taken from www.tasteofhome.com/recipes/sweetheart-fudge-pie/ (may not work)