A rich and indulgent chocolate pie with a delightful walnut crunch, perfect for any occasion.
Melt the mini marshmallows with a portion of the butter in a double boiler, stirring until smooth.
Ensure the marshmallows are fully melted for a smooth filling texture.
Cream the remaining butter with the sugar in a mixing bowl until light and fluffy.
Use room temperature butter for easier creaming.
Beat in the eggs one at a time, ensuring each is fully incorporated.
Adding eggs one at a time helps maintain a smooth mixture.
Mix in the cocoa powder until the mixture is uniform.
Sift the cocoa powder to avoid lumps.
Blend in the melted marshmallow mixture until well combined.
Ensure the marshmallow mixture is slightly cooled before adding.
Add the flour, salt, and vanilla extract, mixing until smooth.
Do not overmix to maintain a tender texture.
Pour the filling into the pie crust, spreading evenly.
Place the pie dish on a baking sheet for easier handling.
Sprinkle the chopped walnuts evenly over the filling.
Press the walnuts gently into the filling to help them adhere.
Bake the pie in a preheated oven at 350°F (175°C) for 30-40 minutes, until set.
Use a pie shield or foil to prevent the crust from overbrowning.
Cool the pie to room temperature, then chill in the refrigerator for at least 4 hours.
Chilling enhances the flavor and sets the texture.
Serve slices with whipped cream and a sprinkle of shaved chocolate, if desired.
Use a warm knife for clean slices.
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