"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Caribbean Fudge Pie Recipe

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This recipe for Caribbean Fudge Pie, by , is from The Warner Family and Friends' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Heafy
Added: Monday, March 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup butter
3/4 cup brown sugar(packed)
3 eggs
1 12oz package semi-sweet chocolate chips(melted)
2 teaspoons instant coffee powder
1 teaspoon vanilla
1/4 cup flour
1 cup coarsely chopped walnuts
1 9inch unbaked pie shell

Directions:
Directions:
Cream butter with sugar. Beat in eggs one at a time. Add melted chocolate, coffee and vanilla. Stir in flour and broken walnuts then turn into pie shell. Bake at 375 for 25-30 minutes. If the edges of the crust seem like they are getting too brown, can cover edges lightly with foil. Top with whipped cream if desired.

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
This desert is for the chocolate lover. Be sure to cut small servings as it is very rich. It has been
a Heafy family favorite for years. It originally came from Dorothy Obergfell, who lived next door to Matt's mother in Staten Island, New York, She was really a "family member."

 

 

 

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