Fudge Walnut Pie - cooking recipe

Ingredients

1 cup mini marshmallows
3 tablespoons unsalted butter
1/2 cup unsalted butter
3/4 cup sugar, plus
2 tablespoons sugar
6 tablespoons cocoa powder (I recommend Hershey's Special Dark)
2 eggs
4 tablespoons flour
1/4 teaspoon salt
1 tablespoon vanilla extract
1/2 teaspoon coffee extract (optional)
1/2 cup walnuts (coarsely chopped, can use pecans if desired)
1 (9 inch) unbaked pastry shells

Preparation

In a double boiler, melt the mini marshmallows with the 3 Tbl. butter. stirring occasionally until melted and smooth.
In a separate bowl, cream the 1/2 cup butter with the sugar until light and fluffy.
Add eggs, 1 at a time, beating well after each until smooth.
Add the cocoa powder and beat until smooth.
Add the melted marshmallow/butter mixture and beat until well combined.
Add the flour, salt, and extract(s) and beat until smooth.
Pour into 9\" pie shell. The filling will only fill the shell about 1/2 way, but it rises during baking (and then falls a bit when cooled).
Sprinkle the walnuts over the top.
Bake at 350 degrees for about 30-40 minutes; until the edges are firm and the middle is set (a little more set than a cheesecake would be). Shield edge of pie crust with foil after 20 minutes, if needed, to prevent overbrowning.
Cool to room temperature and chill at least 4 hours; overnight is better. The flavor will intensify after a couple of days.
Serve with a dollop of whipped cream and sprinkle with shaved chocolate, if desired.