Recipe by Chef TotalFark
It's like creamy, dense, chocolatey fudge in a pie shell. A recipe of my Mothers that I tweaked a little bit and have made in almost every restaurant that I've been in. A favorite of the chocolate crowd, easy to make and lasts 2 weeks in the fridge after baking (but it'll never last that long!).
- 1 cup mini marshmallows
- 3 tablespoons unsalted butter
- 1⁄2 cup unsalted butter
- 3⁄4 cup sugar, plus
- 2 tablespoons sugar
- 6 tablespoons cocoa powder (I recommend Hershey's Special Dark)
- 2 eggs
- 4 tablespoons flour
- 1⁄4 teaspoon salt
- 1 tablespoon vanilla extract
- 1⁄2 teaspoon coffee extract (optional)
- 1⁄2 cup walnuts (coarsely chopped, can use pecans if desired)
- 1 (9 inch) unbaked pastry shells
Directions See How It's Made
- In a double boiler, melt the mini marshmallows with the 3 Tbl. butter. stirring occasionally until melted and smooth.
- In a separate bowl, cream the 1/2 cup butter with the sugar until light and fluffy.
- Add eggs, 1 at a time, beating well after each until smooth.
- Add the cocoa powder and beat until smooth.
- Add the melted marshmallow/butter mixture and beat until well combined.
- Add the flour, salt, and extract(s) and beat until smooth.
- Pour into 9" pie shell. The filling will only fill the shell about 1/2 way, but it rises during baking (and then falls a bit when cooled).
- Sprinkle the walnuts over the top.
- Bake at 350 degrees for about 30-40 minutes; until the edges are firm and the middle is set (a little more set than a cheesecake would be). Shield edge of pie crust with foil after 20 minutes, if needed, to prevent overbrowning.
- Cool to room temperature and chill at least 4 hours; overnight is better. The flavor will intensify after a couple of days.
- Serve with a dollop of whipped cream and sprinkle with shaved chocolate, if desired.