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Chocolate Walnut Pie Recipe

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This recipe for Chocolate Walnut Pie, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wil Wagner
Added: Monday, November 10, 2008


Basic All-American Pie Dough
3 eggs, at room temperature
1 cup light corn syrup
1/2 cup sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, melted
2 ounces (2 squares) unsweetened chocolate, melted
1 3/4 cups walnut halves and pieces

Chocolate Walnut Pie - Instructions

If you think this is just another nut pie, you are wrong - it is quite surprising what
the blend of chocolate and walnuts does for the rich filling. It is at once
pudding-like and vaguely chewy, and the chocolate tempers the sweetness often
associated with nut pies. Note that the walnuts should be left in large, recognizable

Preheat the oven to 425 F. Roll out the dough and fit it into a 9-inch glass pie pan,
then trip and flute the edges. Set aside.

In a large bowl, beat the eggs until the yolks and whites are blended. Add the corn
syrup, sugar, vanilla, salt and butter and beat until evenly mixed. Add the chocolate
and continue beating until smooth. Stir in the walnuts. Pour the mixture into the
prepared pie shell. The walnuts will rise to the surface. If they clump together,

redistribute them more evenly with the tines of a fork.

Bake for 15 minutes, then reduce the heat to 350 F and continue baking for about 25
minutes longer, or until the filling has puffed slightly and has set around the edges
but the center is still slightly trembly (it will become firm as it cools).

Cool for at least 1 hour, then serve warm or at room temperature. Makes one 9-inch

Number Of Servings:
Number Of Servings:
1 9 inch pie
Personal Notes:
Personal Notes:
I got this recipe from www.chefscatalog.com/recipe




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