1/4 c. butter
3/4 c. brown sugar, packed
3 eggs
2 c. semi-sweet chocolate pieces
1 tsp. instant coffee
1 tsp. rum flavoring
1/4 c. all-purpose flour
1/2 c. coarsely chopped walnuts
9" unbaked pastry shell
1 c. whipping (heavy) cream
2 tbsp. chopped maraschino cherries

Cream butter with brown sugar; add eggs, one at a time, beating well. Melt chocolate over hot, not boiling water; add to creamed mixture with coffee and rum flavoring. Stir in flour and walnuts. Pour into pie shell. Bake at 375 degrees for 25 minutes. Cool. Whip cream stiff; fold in cherries. Spread on top of pie; decorate with chocolate or candy hearts. Makes 10 servings.