Instructions: Heat oven to 375 degrees. In large bowl, beat margarine and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add chocolate, instant coffee and rum; mix well. Stir in flour and 1 cup chopped walnuts; pour into pie crust.

Bake for 25 minutes. Cool.

Chill 1 to 2 hours before serving. Top with Shoneys Hot Fudge, or whipped cream, or ice cream if you prefer. Refrigerate leftovers.

This recipe yields 8 servings.

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