1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate
1/4 cup (1/2 stick) butter or margarine, softened
3/4 cup firmly packed brown sugar
3 eggs
2 tsp. MAXWELL HOUSE Instant Coffee
1 tsp. rum extract
1/4 cup flour
1 cup chopped PLANTERS Walnuts
1 unbaked 9-inch pastry shell
1/2 cup PLANTERS Walnut Halves
1/4 cup (1/2 stick) butter or margarine, softened
3/4 cup firmly packed brown sugar
3 eggs
2 tsp. MAXWELL HOUSE Instant Coffee
1 tsp. rum extract
1/4 cup flour
1 cup chopped PLANTERS Walnuts
1 unbaked 9-inch pastry shell
1/2 cup PLANTERS Walnut Halves
PREHEAT oven to 375°F. Microwave chocolate in microwaveable bowl on HIGH 2 min. or until almost melted, stirring after 1 min. Stir until chocolate is completely melted; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating until well blended after each addition. Add chocolate, coffee and rum extract; mix well. Stir in flour and chopped walnuts.
POUR into pastry shell. Arrange walnut halves on top of pie.
BAKE in lower third of oven for 25 min. Cool. Refrigerate at least 1 hour before serving.
KRAFT KITCHENS TIPS
Size It Up Balance your food choices throughout the day so you can enjoy a serving of this rich-and-indulgent pie with your loved ones.Great Substitute Substitute vanilla for the rum extract.
POUR into pastry shell. Arrange walnut halves on top of pie.
BAKE in lower third of oven for 25 min. Cool. Refrigerate at least 1 hour before serving.
KRAFT KITCHENS TIPS
Size It Up Balance your food choices throughout the day so you can enjoy a serving of this rich-and-indulgent pie with your loved ones.Great Substitute Substitute vanilla for the rum extract.
Source: www.kraftfoods.com
No comments:
Post a Comment