1/2 c. butter, cut in 8 equal parts
1 (1 oz.) square unsweetened chocolate, melted and cooled
1 tbl instant espresso
1 tbl dark rum
3/4 c. sugar
2 lg. eggs
Whipped cream
Grahm cracker crust baked 10min 350

In a small mixing bowl, cream butter and sugar. Beat in chocolate and vanilla until blended. Add eggs, one at a time, beating with electric mixer at medium speed for 5 minutes after each addition. Turn into pastry shell. Chill, garnish with whipped cream.

I double this recipe for a 9 inch pie pan, also think of chocolate peppermint using schnaps and leaving out the expresso and rum oh its endless in changes.

Thanks for the recipe!

Thanks!

Thank you