Caribbean Fudge Pie
Submitted by chiceewoo
Dense, fudgy chocolate pie loaded with walnuts and spiked with coffee and rum flavoring. Baked in a flaky pie shell, it’s rich enough to satisfy any serious chocolate craving.
YIELD
6 servingsPREP
35 minCOOK
25 minREADY
60 minThis pie doesn’t mess around.
A full 12 ounces of melted chocolate gets folded into a brown sugar and butter base with eggs, instant coffee, and rum flavoring, creating a filling that’s somewhere between a brownie and a truffle.
Chopped walnuts give it crunch throughout, and a crown of walnut halves around the edge makes it look like something from a bakery window.
The center stays gloriously gooey while the edges set up firm. Serve it barely warm and you’ll understand why people call it fudge pie.
Pro Tips
- Let the melted chocolate cool before adding it to the butter mixture. If it’s too hot, it’ll melt the butter unevenly and scramble the eggs.
- The center should still jiggle slightly when you pull it from the oven. It firms up as it cools, and overbaking turns fudgy into dry.
- A scoop of vanilla ice cream or a dollop of whipped cream on top is practically mandatory.
Ingredients
Directions
Cream the butter and brown sugar together in a bowl until light and fluffy, using an electric mixer at medium speed.
Add the eggs, one at a time, beating well after each addition.
Add the cooled chocolate, coffee powder, and rum flavoring, blending well.
Stir in the flour and the chopped walnuts and turn into the unbaked pie shell.
Arrange the walnut halves in a circle around the edge of the pie.
Bake in a preheated 375 degree F oven for 25 minutes or until set around the edge.
Cool on a wire rack.
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