St Thomas Fudge and Pear Pie

By Anthony Salemme, chef

Serves six to eight people.

A recipe handed down by Miss Adilade when I lived in St. Thomas

12 ounces semisweet chocolate

1/2 cup butter + 2 tablespoons

4 Bosc pears, peeled, cored and cut in half lengthwise then sliced

1/4 cup rum

3/4 cup packed brown sugar

2 teaspoons instant coffee

3 eggs, beaten

1/4 cup flour

1/4 cup chopped walnuts

9-inch pie shell, unbaked

Melt chocolate and ½ cup of butter in saucepan. 

Stir in rum, sugar, coffee, eggs, & flour Mix until smooth. Add nuts.

Pour into pie shell.

Place the sliced pear halves around the batter and brush with remaining butter.

Bake at 375F for 25 minutes. 

Cool before serving.

Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at