Fudge Walnut Pie

Recipe by Chef TotalFark
READY IN: 55mins




  • 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.