“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 Nutrition


  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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