Fudge Brownie Pie
|Margarine/Margarine||1⁄4 Cup (4 tbs)|
|Packed brown sugar||3⁄4 Cup (12 tbs)|
|Instant espresso coffee||1 Tablespoon|
|Semi sweet chocolate chips||12 Ounce|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Chopped pecans||1 Cup (16 tbs)|
|9 inch unbaked pie shell||1|
|Rum extract||1 1⁄2 Teaspoon|
|Whipping cream||1 Cup (16 tbs), whipped stiffly|
|Chocolate sprinkles||1⁄4 Cup (4 tbs)|
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.
Fold rum extract into whipped cream.
Spread on top of pie and decorate with sprinkles.
Serving size: Complete recipe
Calories 5700 Calories from Fat 3221
% Daily Value*
Total Fat 370 g569.1%
Saturated Fat 136.3 g681.3%
Trans Fat 0 g
Cholesterol 965.9 mg322%
Sodium 2127.3 mg88.6%
Total Carbohydrates 542 g180.8%
Dietary Fiber 11.8 g47.2%
Sugars 323.8 g
Protein 53 g106.4%
Vitamin A 54.7% Vitamin C 2.2%
Calcium 44% Iron 46.1%
*Based on a 2000 Calorie diet