Chocolate Chip Walnut Pie Recipes

CHOCOLATE CHIP WALNUT PIE

Steps:

• Preheat oven to 350 degrees.
• Chill unbaked pie crust in freezer for 15 minutes before using.
• Cream the butter with an electric mixer on medium speed. Gradually beat in the sugars.
• Add the eggs individually, beating well each time.
• Beat in the vanilla, then the flour and salt until well blended.
• Blend in the milk (don't worry if the filling looks a little lumpy at this point) and finally, stir in the chocolate chips and walnuts.
• Pour filling into the chilled shell, smoothing it out with a spoon.
• Bake the pie on the center oven rack for about 50 minutes, turning it 180 degrees halfway through baking time.
• When done, the top will be dark golden brown, and the filling will be set except for the center, which may slightly jiggle when you tap the pan.
• Cool pie on a wire rack. Serve warm, at room temperature, or chilled.

CHOCOLATE-WALNUT PIE

Steps:

• Make the crust: Pulse the flour, granulated sugar and fine salt in a food processor until combined. Add the shortening and pulse until incorporated. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Beat the egg and 1 tablespoon ice water in a small bowl; add to the food processor and pulse once or twice to moisten the flour. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight.
• Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate, then fold the overhanging dough under itself and crimp the edge with your fingers. Refrigerate at least 30 minutes.
• Position a rack in the lower third of the oven and preheat to 350 degrees F. Make the filling: Spread the walnuts on a baking sheet and bake until toasted, about 8 minutes; transfer to a bowl and set aside. Return the empty baking sheet to the lower oven rack. Heat the butter in a small skillet over medium-high heat until foamy and golden brown, about 5 minutes; remove from the heat. Whisk the eggs, corn syrup, brown sugar, granulated sugar, kosher salt, liqueur and vanilla in a medium bowl. Gradually whisk in the browned butter until smooth.
• Scatter half each of the walnuts and chocolate in the prepared crust. Pour in the filling, then top with the remaining walnuts and chocolate. Transfer the pie to the hot baking sheetin the oven. Bake until the crust is golden and the nuts have browned, about 30 minutes. Cover the pie loosely with foil; continue baking until the filling is set and the center is slightly puffed, 25 to 30 more minutes. Transfer to a rack to cool completely.

CHOCOLATE-WALNUT PIE

Steps:

• Heat oven to 350°F.
• Press pie crust in 8- or 9-inch pie plate; crimp edges as desired. Place in refrigerator.
• In large bowl, mix flour, brown sugar and salt. Add eggs, melted butter and vanilla; mix until combined. Stir in walnuts and chocolate chips. Spread evenly in pie crust.
• Bake 45 to 50 minutes or until pie is golden. Cool completely before serving, 1 to 2 hours. Top each serving with whipped cream.

CHOCOLATE WALNUT PIE

Steps:

• Position rack in lower third of the oven and preheat to 375°F . Stir the butter and 1/3 cup of the chocolate chips in a heavy small saucepan over low heat until melted and smooth. Cool until warm.
• Beat the eggs, sugar, corn syrup, vanilla and salt in a medium bowl until blended. Whisk in the butter mixture. Stir in the walnut pieces and the remaining 2/3 cup chocolate chips.
• Pour the filling into the pie crust. Bake until filling is set and crust is golden brown, about 45 minutes. Cool. (Pie can be prepared 1 day ahead. Cover loosely and keep at room temperature.).

BASIC KENTUCKY CHOCOLATE WALNUT PIE

Steps:

• Mix flour and sugar. Add eggs, then butter. Add nuts, chocolate chips and vanilla extract. Mix thoroughly.
• Pour mixture into an unbaked pie shell.
• Bake in a preheated 350 degree oven for 35 - 45 minutes. Test with tooth pick; pie should be chewy but not runny -- Bake longer, if necessary.