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!

Kristil Kimbro Lyle
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees F).

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  • In a medium mixing bowl beat butter or margarine and sugar until light and fluffy. Add eggs one at a time, blending constantly until well combined. Mix in melted chocolate, coffee, and rum extract, blending thoroughly. Fold in flour and, if desired, chopped nuts. Pour mixture into pie shell and decorate with walnut halves.

  • Place in lower third of preheated oven and bake 25 minutes. Let cool one hour before cutting.

Nutrition Facts

566 calories; 45.4 g total fat; 100 mg cholesterol; 223 mg sodium. 42.2 g carbohydrates; 10.1 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/29/2002
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. Read More
(3)

Most helpful critical review

Rating: 1 stars
01/21/2003
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. Read More
(3)
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
08/29/2002
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. Read More
(3)
Rating: 4 stars
08/29/2002
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. Read More
(3)
Rating: 1 stars
01/21/2003
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. Read More
(3)
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Rating: 5 stars
08/29/2002
Wonderful recipe! Thankyou. Read More
(2)
Rating: 5 stars
05/08/2014
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. Read More