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Chocolate Walnut Pie
Melissa Hart

Chocolate Walnut Pie

Walnuts and bittersweet chocolate turn a syrup pie darker and less sweet than the usual pecan version. Chop the chocolate instead of using a smooth layer, so pockets run through the filling. A little espresso powder makes the chocolate taste deeper without making the pie taste like coffee.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 unbaked 9-inch All-Purpose Flaky Pie Crust
  • 1 1/2 cups walnut halves toasted and chopped
  • 5 oz bittersweet chocolate chopped
  • 3 large eggs
  • 3/4 cup light corn syrup
  • 3/4 cup packed dark brown sugar
  • 4 tbsp unsalted butter melted
  • 1 tsp instant espresso powder
  • 1 tsp vanilla extract
  • 1/2 tsp kosher salt

Method
 

  1. Heat the oven to 350°F and scatter the walnuts and chopped chocolate evenly in the crust.
  2. Whisk the eggs, corn syrup, brown sugar, melted butter, espresso powder, vanilla and salt until smooth.
  3. Pour the filling over the nuts and chocolate and set the pie on a rimmed sheet pan.
  4. Bake for 45 to 50 minutes until the edge is firm and the center gives one soft wobble.
  5. Cool for at least 4 hours before slicing so the chocolate-nut filling sets.