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Ingredients
- 4 tbsp. butter
- 12 ounce. semi sweet chocolate chips
- 1/4 c. dark or possibly amber rum
- 2 teaspoon instant coffee pwdr
- 1/2 c. packed brown sugar
- 3 Large eggs
- 1/2 c. flour
- 1 1/2 c. coarsely minced pecans
- Whipped cream
Directions
- Preheat oven to 350 degrees. Grease a 9 inch glass pie plate.
- In a 2 qt mixing bowl, combine butter and chocolate. Heat in a microwave oven on high 1 1/4 to 1 3/4 min, till mix is melted and smooth when stirred. Stir in rum, coffee pwdr, brown sugar, Large eggs and flour; mix till smooth and well blended. Stir in 1 c. of the nuts. Turn batter into prepared pie plate. Sprinkle remaining 1/2 c. nuts on top. Bake 25 to 30 min or possibly till puffed -- pie should still be moist inside. Don't overbake. Let pie cold to room temperature before serving. Top with whipped cream. Serves 8.
- NOTE: If pan is sprayed with vegetable spray rather than greased, pie may stick. White rum worked fine; plenty of color from chocolate and coffee. Pie will be easier to cut and serve if it is completely cold before cutting.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 813g | |
| Calories 3567 | |
| Calories from Fat 2554 | 72% |
| Total Fat 301.7g | 377% |
| Saturated Fat 149.27g | 597% |
| Trans Fat 0.0g | |
| Cholesterol 747mg | 249% |
| Sodium 648mg | 27% |
| Potassium 3609mg | 103% |
| Total Carbs 270.29g | 72% |
| Dietary Fiber 66.5g | 222% |
| Sugars 114.6g | 76% |
| Protein 77.51g | 124% |
