Ingredients
-
1
-
3
-
1/2
-
3/4
-
2
-
6
-
2
-
4
-
1/4
-
1
-
1/2
-
1/2
-
1
-
-
Directions
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!) , Great dessert Very easy to make and has great flavor used pecans for the nuts and it is so good , 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
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Double Boiler, Melt the Mini Marshmallows With the 3 Tbl. Butter. Stirring Occasionally Until Melted and Smooth. |
|
2
Done
|
in a Separate Bowl, Cream the 1/2 Cup Butter With the Sugar Until Light and Fluffy. |
|
3
Done
|
Add Eggs, 1 at a Time, Beating Well After Each Until Smooth. |
|
4
Done
|
Add the Cocoa Powder and Beat Until Smooth. |
|
5
Done
|
Add the Melted Marshmallow/Butter Mixture and Beat Until Well Combined. |
|
6
Done
|
Add the Flour, Salt, and Extract(s) and Beat Until Smooth. |
|
7
Done
|
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
Done
|
Sprinkle the Walnuts Over the Top. |
|
9
Done
|
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
Done
|
Cool to Room Temperature and Chill at Least 4 Hours; Overnight Is Better. the Flavor Will Intensify After a Couple of Days. |
|
11
Done
|
Serve With a Dollop of Whipped Cream and Sprinkle With Shaved Chocolate, If Desired. |
