Velvety Walnut Fudge Pie Recipes

WALNUT FUDGE PIE

Steps:

• In a large bowl, combine the first seven ingredients; pour into pastry shell. Bake at 375° for 25-30 minutes or until set. Cool on a wire rack., In a large saucepan, melt chocolate chips and butter. Stir in cream until smooth. Remove from the heat; stir in coffee. Serve pie with ice cream and fudge sauce.

OLD FASHION FUDGE PIE

Steps:

• Preheat oven to 375º.
• Melt chocolate and butter together in heavy saucepan over low heat.
• Remove the pan from the heat and add sugar, then eggs; beat well.
• Pour the filling in unbaked pie crust and bake for 25 minutes or until just set.
• Serve warm or cold, with ice cream or whipped cream.

WALNUT-FUDGE PIE

Steps:

• Heat oven to 375°F.
• Brush bottom and side of crust lightly with egg white; discard remaining egg white. Bake 5 min.; set aside. Reduce oven temperature to 350°F. Beat margarine and sugar in medium bowl with mixer until well blended. Add next 4 ingredients; mix well. Stir in nuts. Spread onto bottom of crust.
• Bake 30 to 35 min. or until filling is lightly browned and set in center. Cool completely. Meanwhile, cook half-and-half and chocolate in saucepan on low heat until chocolate is completely melted and mixture is well blended, stirring constantly. Remove from heat; cool 30 min. or until thickened.
• Spread chocolate mixture over pie. Refrigerate until firm.

FUDGE WALNUT PIE

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.

FUDGY WALNUT PIE

Steps:

• Position oven rack in lower third of oven. Preheat oven to 375°F. Prepare pie crust as directed on package, using 9-inch pie plate; set aside. Microwave chocolate in large microwaveable bowl on HIGH 2 min. Stir until chocolate is completely melted; set aside.
• Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Add flour; mix well. Stir in chopped walnuts. Pour into crust. Arrange walnut halves over filling.
• Bake 25 min. or until center of filling is set. Cool completely. Refrigerate at least 1 hour before serving.

VELVETY WALNUT FUDGE PIE

Steps:

• Melt the chocolate chips.
• In a large bowl, combine pie filling, evaporated milk, corn syrup, egg, melted chocolate chips. Stir in nuts. Pour into pie shell.
• Bake at 375 degrees F (175 degrees C) for about 45 minutes; bake until top is firm and begins to crack. Cool at least 4 hours. Garnish with whipped cream if desired.

SWEETHEART FUDGE PIE

Steps:

• Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; set crust aside. , In a small bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Add chocolate, coffee and extract. Stir in walnuts and flour. Pour into crust. Bake at 375° for 28-30 minutes. Cool completely., In a small bowl, beat cream and confectioners' sugar until stiff peaks form; fold in cherries. Spread over pie.