Walnut Caramel Fudge Pie

Walnut Caramel Fudge Pie

Walnuts, chocolate and caramel together are one of my favorite flavor combinations, hope you love the dish too! :)

Sunanda Sharma


  1. 200 Grams Flour
  2. 85 Grams Butter
  3. 1 Tablespoon Water Cold
  4. 1 Egg
  5. 1/4 Teaspoon Salt
  6. 1 Teaspoon Sugar Powdered
  7. 130 Millilitres Milk
  8. 110 Grams walnuts Coarsely chopped
  9. 170 Grams Chocolate cut into small pieces
  10. 3 Eggs
  11. 50 Grams Flour
  12. 2 Tablespoons Butter
  13. 2 Teaspoons Vanilla Extract
  14. 200 Grams Sugar


60 mins
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    For the pie base:

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    Mix together the flour, salt. Cut butter into the flour and mix lightly until the mixture resembles coarse crumbs.

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    Beat egg, water and sugar lightly.

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    Mix the egg mixture in the flour and lightly form into a dough. DO NOT overmix.

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    Wrap the dough in a cling foil and allow it to harden it a bit in the fridge before rolling it out.

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    Dust the pastry on both sides with flour. On a lightly floured work surface, roll out the pastry to a round, about 1/6 inch thick. Carefully roll the pastry around the rolling pin and transfer to the prepared ring, pressing it into the corners.

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    Trim the overhanging pastry to 1 inch and press it firmly against the outside of the ring. Use the trimmings to fill any cracks. Refrigerate the shell for 20 minutes.

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    Preheat oven to 180 degrees. Line the pastry shell with a round of parchment paper or aluminium foil; fill the shell with dried beans or rice.

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    Bake the pastry for about 20-25 untill lightly browned around the edges.

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    Keep it aside to cool.

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    For the filling:

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    Making the caramel: Start with an even layer of all of the sugar in a pan.

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    Once the caramel starts browning at the edges, begin to drag the sugar towards towards the center to prevent any burnt spots. (very lightly) Do not over stir.

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    Keep stirring till you get a smooth liquid.

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    Stop the heat and immediately add butter to stop the sugar from cooking further.

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    Turn up the heat again and slowly pour the milk into the caramel and keep stirring till you get a smooth caramel sauce.

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    Turn off the heat. Mix the chocolate pieces in the caramel sauce immediately and keep stirring till the chocolate is melted. Mix in the vanilla.

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    Beat together the eggs and flour and slowly add in the caramel-chocolate mixture.

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    Stir in the chopped walnuts

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    Put the mixture in the half baked pie shell and bake for another 15-20 mins.

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    The pie will still be a little gooey in the inside but just set from the top.

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    Refrigerate until cooled and set. Serve.

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