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Chocolate Walnut Pie

Chocolate Walnut Pie

"A delicious chocolaty pie, with the same consistency of a traditional pecan pie, but using walnuts instead."
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servings 511 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 511 kcal
  • 26%
  • Fat:
  • 28.6 g
  • 44%
  • Carbs:
  • 62.6g
  • 20%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 377 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 23
  1. 30 Ratings

Most helpful positive review

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 o...

Most helpful critical review

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 direc...

Most helpful
Most positive
Least positive

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 o...

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.

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 Mr...

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 ...

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 sh...

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 pecan...

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 ...

I made this in a 10" springpan with nut crust, cooked 35mins - turned out very yummy. Next time I might add more chocolate :)

We served this with the traditional pumpkin pie on Thanksgiving and it went over real well!!! The kids loved it with a little of the spiced topping while the adults loved it with a lot of spice...

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