This Walnut Chocolate Pie is basically caramel-coated nuts in a chocolate-lined crust. It's good on its own and sheer perfection with whipped cream
or ice cream
Yield: 1 9-inch pie; about 8 servings
- 2 1/2 cup walnuts
- 1 9-inch pie crust (buy one or use this pie crust recipe)
- 8 ounces dark chocolate, finely chopped
- 1/2 cup butter
- 1/2 cup maple syrup
- 1/2 cup packed brown sugar (dark or light)
- 1/4 cup heavy cream
- 1/4 teaspoon fine sea salt
- 2 Tablespoons whiskey or bourbon (optional)
- Preheat an oven to 350°F.
- Lay the walnuts on a baking sheet and bake until they're toasted, 5 to 10 minutes. Watch them very carefully. Walnuts go from toasted to burnt in a snap and this is a lot of walnuts; you don't want to waste them. Let them cool. (Alternatively, you can toast them in a large frying pan over medium-high heat watching constantly and stirring frequently for 5 to 10 minutes.)
- Roll out the crust and place it in a pie pan if you've made your own. Oil or butter the shiny side of a piece of foil and place it, oiled side down, on the pie crust. Fill it with pie weights or dry beans. Bake 15 minutes. Carefully remove the foil and bake another 5 minutes. Remove the crust from the oven and sprinkle the chocolate over the bottom - it will melt slightly and fully melt when you add the rest of the filling. Let cool a bit.
- While the pie crust bakes, melt the butter in a medium saucepan. Add the syrup, sugar, cream, and salt. Stir until the sugar completely dissolves. Take off the heat and let cool to at least a warm room temperature. Stir in the cooled-off walnuts. Pour the mixture into the partially-baked chocolate-lined pie crust, place the pie pan on a baking sheet (to save your oven in case it bubbles over), and bake until the entire filling is bubbling vigorously – and that includes the very middle of the pie, about 40 minutes.
- Let the pie cool until set before serving, about an hour.