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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

A Message from our Provider:

“What gives us conviction of sin is not the number of sins we have committed; it is the sight of the holiness of God. #Martyn Lloyd-Jones”

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