Best Velvety Walnut Fudge Pie Recipes

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FUDGE WALNUT PIE



Fudge Walnut Pie image

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!).

Provided by Chef TotalFark

Categories     Pie

Time 55m

Yield 8 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 452.6, Fat 29.9, SaturatedFat 13.1, Cholesterol 94.8, Sodium 215.4, Carbohydrate 43.7, Fiber 2.8, Sugar 26.1, Protein 5.5

CHOCOLATE-WALNUT PIE



Chocolate-Walnut Pie image

Round out your Derby party spread with this traditional Southern chocolate-walnut pie.

Provided by By Annalise Sandberg

Categories     Dessert

Time 2h

Yield 8

Number Of Ingredients 10

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/2 cup Gold Medal™ all-purpose flour
1 cup packed light or dark brown sugar
1/8 teaspoon salt
2 eggs
6 tablespoons unsalted butter, melted and cooled
2 teaspoons vanilla
1 cup chopped walnuts
1 cup semisweet chocolate chips (6 oz)
Whipped cream, if desired

Steps:

  • Heat oven to 350°F.
  • Press pie crust in 8- or 9-inch pie plate; crimp edges as desired. Place in refrigerator.
  • In large bowl, mix flour, brown sugar and salt. Add eggs, melted butter and vanilla; mix until combined. Stir in walnuts and chocolate chips. Spread evenly in pie crust.
  • Bake 45 to 50 minutes or until pie is golden. Cool completely before serving, 1 to 2 hours. Top each serving with whipped cream.

Nutrition Facts : Calories 560, Carbohydrate 61 g, Cholesterol 75 mg, Fat 6, Fiber 2 g, Protein 6 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 39 g, TransFat 0 g

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