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1/4 c. butter, softened
3/4 c. brown sugar
3 eggs
8 oz. semi-sweet chocolate, melted
2 tsp. instant coffee, plain or flavored
1 tsp. rum extract
1/4 c. flour
1 c. chopped walnuts
1/2 c. walnut halves
1 (9-inch) unbaked pie shell

Heat oven to 375 degrees. Beat butter and sugar in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Add chocolate, instant coffee and rum extract; mix well. Stir in flour and 1 cup chopped walnuts; pour into unbaked pie shell. Decorate top with 1/2 cup walnut halves or pieces.

Bake in lower third of oven for 25 minutes. Cool on wire rack. Refrigerate for at least 1 hour before serving. Top with whipped cream or ice cream, if desired. Store in refrigerator. 8-10 servings.

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