Fudge Walnut Pie

Submitted 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!)."

 

• Ready In: 55mins
• Ingredients: 13
• Serves: 8

ingredients

• 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

1. In a double boiler, melt the mini marshmallows with the 3 Tbl. butter. stirring occasionally until melted and smooth.
2. In a separate bowl, cream the 1/2 cup butter with the sugar until light and fluffy.
3. Add eggs, 1 at a time, beating well after each until smooth.
4. Add the cocoa powder and beat until smooth.
5. Add the melted marshmallow/butter mixture and beat until well combined.
6. Add the flour, salt, and extract(s) and beat until smooth.
7. 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).
8. Sprinkle the walnuts over the top.
9. 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.
10. Cool to room temperature and chill at least 4 hours; overnight is better. The flavor will intensify after a couple of days.
11. Serve with a dollop of whipped cream and sprinkle with shaved chocolate, if desired.

Reviews

[adopt a greyhound]

Great dessert. Very easy to make and has great flavor. I used pecans for the nuts and it is so good.

 

[daggle]

I made this pie for thanksgiving and it was great. I didn't use coffee or nuts per request of my family. It was still good and it couldn't have been easier to make! thanks.

 

[Sydney Mike]

OK, people ~ Rave all you like about how great this tastes with the coffee flavor, but I'm telling you right now ~ This pie is OUTSTANDING without it! I baked it about 40 hours before I intended to serve it, & had a hard time keeping it intact that long! If you can't call it OUTSTANDING, how about JUST PLAIN GRRREAT!!! Thanks for the posted recipe! [Made & reviewed for one of my adopted chefs in this Spring's PAC]

 

[joanna_giselle]

I think I baked this for too long as the texture was brownie like and a bit dry. It had a lovely flavour though but didn't keep well as it became far too dry after a few days. I will review again when I make it properly

 

[anme7039]

After all your help with my menu planning I thought I just had to try one of your recipes, and boy am I glad I did! I made this last night and then kept it in the fridge over night and just got done serving it now. A ten star all around this table! This pie is so smooth and rich. I served this lovely treat with a scoop of freshly whipped cream for an absolutly decadent dessert! I did add a bit of coffee extract which feel really brings this pie to another level, also I added a bit of almond extract along with vanilla too. Thank you for posting such a great sweet treat!