Silverland Walnut-Fudge Pie
Yield
1 piePrep
15 minCook
30 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
or margarine |
|
| 2 | ounces |
unsweetened chocolate
|
|
| 1 | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
all-purpose flour
|
|
| 1 | cup |
walnuts
chopped, divided |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
or margarine |
|
| 57.8 | ml/g |
unsweetened chocolate
|
|
| 237 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
all-purpose flour
|
|
| 237 | ml |
walnuts
chopped, divided |
|
Directions
In top of double boiler, melt butter with chocolate.
Remove from heat. In a medium mixing bowl, mix sugar, eggs and vanilla, Add chocolate mixture and stir to blend.
Stir in flour gradually.
Add ¾ cup nuts. Blend well. Spoon batter into greased 9 inch pie pan.
Sprinkle top with remaining ¼ cup walnuts. Bake in pre-heated, 350℉ (180℃) oven for 20 minutes.
Cool before cutting into wedges.
Pie may be refrigerated or frozen.
