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Caribbean Fudge Pie


  • 1/4 c Butter or margarine
  • 3 large eggs
  • 2 tsp. instant coffee powder
  • 1/4 cup all purpose flour
  • 3/4 cup brown sugar; firmly packed
  • 12 oz Chocolate chips; melt & cool
  • 1 tsp. rum extract
  • 1 cup walnuts; coarsely chopped
    walnut halves


  1. Cream the butter and brown sugar until light and fluffy, at medium speed.
  2. Add eggs, one at a time, beating well.
  3. Add the cooled chocolate, coffee powder, and rum flavoring, blending well.
  4. Stir in flour and walnuts.
  5. Pour into unbaked pie shell (1/2 flaky crust recipe)
  6. Add walnut halves around the edge.
  7. Bake at 375 degrees for 20-25 minutes or until set.




Rum Raisin Pie


  • Pie Dough
  • All-purpose flour for dusting
  • 3 2/3 Cups heavy cream 
  • 2/3 Cup granulated sugar 
  • 4 large eggs plus 2 large egg yolks
  • 1/4 Teaspoon salt 
  • 1/4 Cup dark rum 
  • 1/4 Cup golden raisins 
  • 1/4 Cup confectioners' sugar 


  1. Turn out dough onto a lightly floured work surface.
  2. Roll out to a 12-inch round, a bit less than 1/4 inch thick; fit into a 9-inch glass pie plate.
  3. Trim dough flush with edge of pie plate, then make 1/2-inch cuts at 3/4-inch intervals all around edge.
  4. Bend every other tab of crust forward.
  5. Refrigerate until firm, about 30 minutes.




Eggnog Pie


  • 6 tbl butter
  • 6 tbl flour
  • 2 egg yolks
  • 1 egg
  • 1 cup sugar
  • 1/2 cup milk
  • 1 tsp. vanilla extract
  • 1 tsp. rum flavoring
  • Whipped Topping
  • nutmeg


  1. Melt butter in medium saucepan over low heat.
  2. Remove from heat.
  3. Stir in flour, eggs, and egg yolks, blend well.
  4. Stir in sugar.
  5. Gradually stir in milk and flavorings
  6. Stir until completely blended.
  7. Heat again over low heat, stirring constantly, until thick.
  8. Pour into baked “cheesecake crust”.
  9. Add whipped cream and sprinkle with nutmeg.

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