1/2 stick butter
3/4 cup firmly packed brown sugar
3 large eggs
1 pkg (8-squares) semi-sweet chocolate, melted
2 tsp Instant coffee
1 tsp rum extract* (for a Caribbean taste)
1/4 cup all-purpose flour
1 cup choppped walnuts
1 9-inch unbaked pastry shell
1/2 cup walnut halves for garnish
Preheat oven to 375 degrees.
In a large bowl beat the butter and brown sugar until light and fluffy; add the eggs one at a time beating after each. Add the chocolate, coffee, and extract, mixing well. Stir in the flour and the walnuts. Pour the mixture into the pastry shell. Use the walnut halves to decorate the edge of the pie.
Bake at 375 degrees for 25 minutes in the lower third of the oven. Cool on a wire rack then refrigerate for at least an hour before cutting.
Yield: 10 to 12 servings
*May substitute vanilla extract but you will lose the Caribbean flavor.