Silverland Walnut-Fudge Pie

Part brownie, part fudge, baked in a pie pan with no crust needed. Melted unsweetened chocolate and butter form the base, mixed with sugar, eggs, vanilla, flour, and a full cup of chopped walnuts. The result is a dense, intensely chocolatey wedge with a crackly top and a fudgy, almost underbaked center.

Melting the butter and chocolate together in a double boiler gives you a smooth, glossy base that blends seamlessly with the sugar and eggs. Stirring the flour in gradually prevents lumps and keeps the batter velvety. The walnuts go in last so they stay whole and crunchy.

Twenty minutes at 350°F (180°C) is all this needs. It will look slightly underdone when you pull it, and that’s correct. The center firms up as it cools into that dense fudge texture. Overbaking turns it cakey and dry.

Pro Tips

• Cool completely before cutting. Warm fudge pie crumbles and sticks to the knife.
• Use unsweetened chocolate, not semi-sweet. The sugar in the batter provides all the sweetness needed, and unsweetened gives deeper chocolate intensity.
• Grease the pie pan well. There’s no crust to protect the bottom and the sugary batter will stick.
• This freezes beautifully. Wrap tightly and freeze for up to a month.

Variations

• Use pecans instead of walnuts for a more Southern-style fudge pie.
• Add a tablespoon of espresso powder to the melted chocolate for a mocha version.
• Serve with a scoop of vanilla ice cream or a dollop of whipped cream.