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Full Online Book HomeLearning KitchenPies - Chocolate - Caribbean Fudge Pie
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Pies - Chocolate -  Caribbean Fudge Pie Post by :mbriceno Category :Learning Kitchen Author :Unknown Date :March 2012 Read :938

Click below to download : Pies - Chocolate - Caribbean Fudge Pie (Format : PDF)

Pies - Chocolate - Caribbean Fudge Pie

1/4 cup butter, softened
3/4 cup packed brown sugar
3 eggs
8 (1 ounce) squares semisweet chocolate
2 teaspoons instant coffee granules
1 teaspoon rum flavored extract
1/4 cup all-purpose flour
1 cup chopped walnuts
1/2 cup walnut halves
1 (9 inch) pie shell

Preheat oven to 375 degrees F (190 degrees C). In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.

Cream butter or margarine and sugar till fluffy. Beat in eggs, one at a time. Add melted chocolate, coffee, and rum; mix well. Stir in flour and chopped nuts. Pour filling into pie shell, and decorate with walnut halves.

Bake for 25 minutes. Remove pie from oven, and cool completely. Refrigerate 1 hour before serving.

Makes 1 - 9 inch pie
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Pies - Chocolate -  Chart House Mud Pie
1/2 pkg. Nabisco chocolate wafers 1/2 cup butter, melted 1/2 gal. coffee ice cream 1 1/2 cups fudge sauce Crush wafers and add butter. Mix well. Press into 9-inch pie plate. Cover with soft coffee ice cream. Put into freezer until ice cream is firm. Top with cold fudge sauce (it helps to place in freezer for a time to make spreading easier). Store in freezer for approximately 10 hours. Presentation: Slice Mud Pie into 8 portions and serve on a chilled dessert plate with a chilled fork. Top with whipped cream and slivered almonds.

Pies - Chocolate -  Cappuccino Mousse Pie Pies - Chocolate - Cappuccino Mousse Pie

Pies - Chocolate -  Cappuccino Mousse Pie
1 1/2 cups (9 oz.) semisweet chocolate chips 2 cups (16 oz.) heavy whipping cream 3 TBSP. Instant-coffee granules 2 TBSP. Granulated sugar 1 tsp. Vanilla 1 (6 oz.) ready to fill graham cracker or chocolate flavored crumb crust Melt chocolate chips over very low heat until smooth. Mix cream, coffee, granulated sugar and vanilla in a large bowl until granules dissolve. Beat with electric mixer on high speed until stiff peaks form. Remove and reserve 1 1/2 cups coffee whipped cream. Gently stir (fold) melted chocolate into remaining whipped cream until well blended. Spread evenly in crust. Spread and swirl