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Foodgeek: |
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Rating: |
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Servings: |
12 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1/4 cup margarine or butter
3/4 cup brown sugar, packed
1 tbsp. instant espresso coffee
3 eggs
1 pkg. (12 oz.) semisweet chocolate chips
1/4 cup all-purpose flour
1 cup pecans, chopped
1 9-inch pie shell, unbaked
1-1/2 tsp. rum extract
1 cup whipping cream, whipped stiffly
Chocolate sprinkles
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Directions:
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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.
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