| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Baking &, Desserts | 12 | Servings | |
INGREDIENTS
| 1/4 | c | Margarine or butter |
| 3/4 | c | Packed brown sugar |
| 1 | tb | Instant espresso coffee |
| 3 | Eggs | |
| 1 | Bag semisweet chocolate chips, 12 ounces | |
| 1/4 | c | All-purpose flour |
| 1 | c | Pecans; chopped |
| 1 | 9-inch pie shell; unbaked | |
| 1 1/2 | ts | Rum extract |
| 1 | c | Whipping cream; whipped stiffly |
| Chocolate sprinkles |
INSTRUCTIONS
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. Recipe by: Sharp Convection Cookbook Posted to TNT - Prodigy's Recipe Exchange Newsletter by "sandy@nwdesigns.com" <sandy@nwdesigns.com> on Jul 16, 1997
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