Chocolate Walnut Pie Recipe -
Chocolate Walnut Pie Recipe

Chocolate Walnut Pie

Recipe by  

"A delicious chocolaty pie, with the same consistency of a traditional pecan pie, but using walnuts instead."

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Ingredients Edit and Save

Original recipe makes 1 -9-inch pie Change Servings


  1. Melt the margarine and the chocolate together, stirring until chocolate is smooth. Add eggs, sugar, salt, and syrup. Stir until everything is mixed thoroughly. Stir in walnuts. Pour into unbaked pie shell.
  2. Bake at 375 degrees F (190 degrees C) for 40-50 minutes, or until pie is set. Let sit for 30 minutes before slicing.
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Reviews More Reviews

Most Helpful Positive Review
Aug 29, 2002

Wow! I made this for Christmas...soooo tasty. I really love walnuts, so I added 2 cups of walnut halves (not chopped). Pie was heavenly, and everyone commented on how it had the consistency of pecan pie without being sickeningly sweet. Definitely better when warmed!!!

Most Helpful Critical Review
Sep 08, 2009

What a rich pie this is. Too rich for me actually. But, I do like the texture of this one; "gooey cake" is the best way for me to describe it. I did have to bake it much longer than the directed time because it would have been chocolate soup otherwise.

Aug 26, 2005

Oh yeah, these are good. I made small ones in a muffin pan and baked them only for 25 minutes. I should have made a double batch, because when they were gone, people still wanted more.

Jul 06, 2009

Tasted excellent. I didn't have a full cup of corn syrup so I used what I had, which was a little over 1/2 cup. I feel that using less corn syurup made this pie "not so runny" so I suggest to Mrs. Angulo to use less syrup and that will definitly firm it up. Great taste and not too sweet.

Dec 15, 2003

We used this recipe for our family Christmas potluck. It was a hit with those that love pecan pie or fudge. I had to substitute unsweetened chocolate for the semi-sweet chocolate and increase the amount of sugar, but it was great. Half of a normal piece of pie was just the right size -- it was very rich!

Nov 18, 2007

I changed this recipe and it turned out great. I was just playing around and lucked out. I only used 1/3 cup karo. I added 1/3 cup coffee liquor. Since the quanity of the filling is reduced I should have used a regular pie shell instead of deep dish. Also much better flavor on day 2. This one is a keeper for us.

Nov 16, 2007

This pie was great! Mine turned out interesting because the chocolate rose to the top, and the caramely filling sunk to the bottom making it half of each, which was great actually! We used pecans instead of walnuts, but I think walnuts would be appropriate because it ends up tasting like a brownie on top, and pecan pie-filling on the bottom. Very rich, give it a try.

Jan 10, 2011

WOW! Just wow. I was looking for a way to use up a ton of chopped walnuts that were given to me. I figured this would do the trick, but I didn't expect to like it better than a pecan pie. And I usually love pecan pies above all others. This was excellent! I used an Amish "Pat in Pan" pie crust and the crumbly texture was perfect with this walnut pie.


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  • Calories
  • 511 kcal
  • 26%
  • Carbohydrates
  • 62.6 g
  • 20%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 28.6 g
  • 44%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 377 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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