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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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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!). 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.
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