Fudge Walnut Pie

"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!)."
photo by joanna_giselle photo by joanna_giselle
photo by joanna_giselle
photo by GaylaJ photo by GaylaJ
Ready In:




  • 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.

Questions & Replies

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  1. adopt a greyhound
    Great dessert. Very easy to make and has great flavor. I used pecans for the nuts and it is so good.
  2. 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.
  3. 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]
  4. 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
  5. 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!


30 year professional chef; I have had the great fortune to work with and for some great culinary masters over the years. Former culinary school teacher; presently I work mainly with the elderly in retirement/ass't living facilities. Also, I've done almost everything in restaurants that can be done and there's no great challenge there anymore for me-but taking what can be thought of as mundane food and making something great out of it is a worthy enough cause for me to get outta bed everyday! I know I don't have many recipes posted, but except for baking I don't have recipes...I was taught to cook by technique, not recipe. Most of my baking recipes would be pretty similar to others done here, so I don't add many. I do enjoy coming on the site and lending some advice when I can, though.
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