Wildly Rich Chocolate Walnut Pie Recipes

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:

• 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.

GLUTEN-FREE WILDLY RICH CHOCOLATE WALNUT PIE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease a 9-inch pie dish.
• Blend coconut milk, walnuts, eggs, coconut flour, cocoa powder, maple syrup, butter, vanilla extract, and salt in a blender until smooth; pour into the prepared baking dish.
• Bake in the preheated oven until set but still soft, about 1 hour. Cool pie to room temperature, about 30 minutes. Lightly cover pie with plastic wrap and refrigerate until chilled, 8 hours to overnight.

CHOCOLATE-WALNUT PIE

Steps:

• Preheat the oven to 350°F.
• Melt the chocolate in the microwave or in a heavy pot on low heat. Pour it evenly into the unbaked pie shell.
• In a large bowl, mix the eggs, corn syrup, sugar, butter, and vanilla well. Stir in the walnuts. Pour the mixture into the chocolate-lined pie shell and bake until the filling is set, 45 to 50 minutes. Remove to a rack and let cool.
• The pie may be made ahead several days, or frozen for up to 3 months. Serve with whipped cream if desired.

WILDLY RICH CHOCOLATE WALNUT PIE

Steps:

• Preheat oven to 300 F.
• Place all ingredients into a blender and blend on high until smooth.
• Grease a 9-inch pie dish and pour the batter into the dish.
• Bake for 60 minutes. The pie will be a bit soft in the middle but it will set while cooling on a rack. When cooled to room temperature, cover lightly and refrigerate overnight.

GLUTEN-FREE WILDLY RICH CHOCOLATE WALNUT PIE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease a 9-inch pie dish.
• Blend coconut milk, walnuts, eggs, coconut flour, cocoa powder, maple syrup, butter, vanilla extract, and salt in a blender until smooth; pour into the prepared baking dish.
• Bake in the preheated oven until set but still soft, about 1 hour. Cool pie to room temperature, about 30 minutes. Lightly cover pie with plastic wrap and refrigerate until chilled, 8 hours to overnight.

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.

DARK CHOCOLATE-WALNUT CARAMEL PIE

Steps:

• In a heavy 3 qt saucepan, heat sugar and water on medium until sugar dissolves and turns amber colored, about 15 minutes.
• Meanwhile, in microwave safe 1 cup measuring cup, heat 3/4 cream on high for 45 seconds. Place remaining 1/2 cup cream in refrigerator to keep cold for whipping later.
• Remove saucepan from heat. Stir in warm cream until a smooth caramel forms, it will stiffen when cream is added. Stir in chocolate and butter until completely melted. Stir in vanilla and 1 1/2 cups walnuts. Reserve remaining walnuts to sprinkle on top of pie later.
• Pour warm chocolate filling into pie shell. Cool on wire rack for 1 hour, then cover and refrigerate for 3 hours or until set.
• When ready to serve, in a medium bowl, with mixer on medium speed, beat remaining 1/2 cup cream until soft peaks form. With metal spatula, spread whipped cream over top of pie. Sprinkle with reserved walnuts.