Recipe by Kristil Kimbro Lyle
"This pie has won 1st place ribbons in Tennessee four times. It is very rich and best if served warm with ice cream. I usually omit the walnuts, but if you like them, keep them in!"
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1 (9 inch)
packed brown sugar
8 (1 ounce) squares
unsweetened chocolate, melted
instant coffee granules
rum flavored extract
I was not pleased at all with this recipe as is. I made these for a church bake sale and was very disappointed. The texture was WAY off--they crumbled. I cooked them in tart shells and it was awful. I made a second batch using semi-sweet chocolate and those turned out fabulous! I think that may be the key. The color is more like milk chocolate than fudge, but the texture is way better and so is the taste. And by the way, I live in Tennesse.
Wow, very rich and chocolaty! People really liked this and it needs the vanilla ice cream to balance the strength of the chocolate. Too strong for my mom though and almost too strong for me. Needs to be served warm so it doesn't crumble.
Wonderful recipe! Thankyou.
This is our family's favorite chocolate pie. Mine calls for 8 oz. semi sweet chocolate instead of unsweetened. I sub 1 T dark rum for the rum extract, and the consistency is much better with the extra liquid added. My recipe also says to refrigerate at least one hour before serving. It is very rich, and best served with whipped topping or vanilla ice cream.
* Percent Daily Values are based on a 2,000 calorie diet.
Caribbean Fudge Pie IV
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 408
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