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Chocolate Walnut Pie

Basic All-American Pie Dough
3eggs, at room temperature
1 cuplight corn syrup
1/2 cupsugar
2 teaspoonsvanilla extract
1/4 teaspoonsalt
1/4 cup (1/2 stick)unsalted butter, melted
2 ounces (2 squares)unsweetened chocolate, melted
1 3/4 cupswalnut halves and pieces
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Chocolate Walnut Pie - Equipment List

Measuring Cups and Spoons

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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,

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Chocolate Walnut Pie - Instructions Continued

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

John Phillip Carroll, pie pie pie (Chronicle Books, 2005).

If you would like to purchase this book, please visit"
target="_blank"> Chronicle Books.

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