Prepare the pie crust: Place egg, vinegar and water into a small bowl and whisk lightly with a fork. Add 2 or 3 ice cubes. Set aside.
Stir flour and salt together in a medium-sized bowl. Cut butter into pieces and toss in the flour mixture. Rub the flour and butter together between the tips of your fingers to create small, pea-sized balls.
Sprinkle in 4 tablespoons of the egg mixture and stir together. Add 3 additional tablespoons and stir. Bring the dough together by hand. If the dough is too dry, add more egg mixture, 1 tablespoon at a time.
Divide dough into two equal portions, form into discs and cover each separately in plastic wrap. Refrigerate for at least 2 hours before use.
Prepare the pie: Position rack in the middle position of the oven and preheat to 425°F.
Roll 1 disc of pie crust out then transfer into a 9-inch pie plate. Crimp edge in an attractive fashion then transfer to refrigerator to chill.
Prepare the filling: Chop up chocolate and place in heatproof bowl with butter. Place onto pot of simmering water. Stir until melted and smooth. Remove from heat and cool.
Place eggs, sugar, corn syrup, vanilla, salt and spices in a medium bowl. Blend with hand mixer on low setting. Add cooled chocolate and blend to combine. Stir in the chopped walnuts.
Assemble pie: Pour the filling into the chilled pie crust. Transfer to oven and bake for 15 minutes. Then, reduce oven temperature to 350°F and bake for an additional 25 minutes or, until the filling sets and the crust is golden brown, about 40-45 minutes total. Cool. Serve warm with a dollop of whipped cream and sprinkle of cinnamon and walnut pieces.
Homemade Chocolate Walnut Pie
Ingredients
For the pie crust:
2½ cups unbleached all-purpose flour
½ teaspoon kosher salt
2 sticks butter
½ cup cold water
1 egg
1 tablespoon white vinegar
For the pie filling:
2 ounces unsweetened chocolate
4 tablespoons butter
3 eggs, room temperature
½ cup granulated sugar
1 cup corn syrup
1 teaspoon vanilla extract
½ teaspoon kosher salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
2 cups chopped walnuts
1 disc of pie dough
For serving:
whipped cream
cinnamon
walnut pieces
Directions
Prepare the pie crust: Place egg, vinegar and water into a small bowl and whisk lightly with a fork. Add 2 or 3 ice cubes. Set aside.
Stir flour and salt together in a medium-sized bowl. Cut butter into pieces and toss in the flour mixture. Rub the flour and butter together between the tips of your fingers to create small, pea-sized balls.
Sprinkle in 4 tablespoons of the egg mixture and stir together. Add 3 additional tablespoons and stir. Bring the dough together by hand. If the dough is too dry, add more egg mixture, 1 tablespoon at a time.
Divide dough into two equal portions, form into discs and cover each separately in plastic wrap. Refrigerate for at least 2 hours before use.
Prepare the pie: Position rack in the middle position of the oven and preheat to 425°F.
Roll 1 disc of pie crust out then transfer into a 9-inch pie plate. Crimp edge in an attractive fashion then transfer to refrigerator to chill.
Prepare the filling: Chop up chocolate and place in heatproof bowl with butter. Place onto pot of simmering water. Stir until melted and smooth. Remove from heat and cool.
Place eggs, sugar, corn syrup, vanilla, salt and spices in a medium bowl. Blend with hand mixer on low setting. Add cooled chocolate and blend to combine. Stir in the chopped walnuts.
Assemble pie: Pour the filling into the chilled pie crust. Transfer to oven and bake for 15 minutes. Then, reduce oven temperature to 350°F and bake for an additional 25 minutes or, until the filling sets and the crust is golden brown, about 40-45 minutes total. Cool. Serve warm with a dollop of whipped cream and sprinkle of cinnamon and walnut pieces.
Homemade Chocolate Walnut Pie
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Our buttery pie crust surrounds this rich and marvellous dessert made with chocolate and chopped walnuts…
This HOMEMADE CHOCOLATE WALNUT PIE is a delightful treat!
Hopefully this won’t come as too much of a surprise, but best to tell it like it is; we absolutely love pies here at Weekend at the Cottage. Part of our enduring appreciation for these time-honoured baked goods, whether sweet or savoury (think QUICHE LORRAINE or TOURTIÈRE), is the stellar flavours that happen when flaky pastry meets choice fillings. This HOMEMADE CHOCOLATE WALNUT PIE showcases both with seconds-worthy results.
If the concept of pie is new to you, head HERE and check out this excellent WIKI article. It’s such a fascinating read; I loved learning about the history of this baked dish with all the different types and styles of pies enjoyed around the world. When it comes to loving pie, we are not alone!
Let this next adventure in pie making begin! Who’s ready for HOMEMADE CHOCOLATE WALNUT PIE?
PIE DOUGH
I’ve always maintained that every really, really incredible pie begins with an incredibly fabulous pie crust, AKA pie dough. We decided to use our ALL-BUTTER PIE CRUST because its buttery flakiness pairs perfectly with the chocolate and walnuts. That said, feel free to swap it out for a BUTTER-SHORTENING crust if you prefer, although you may sacrifice a bit of flavour for a more flaky pastry.
Since our goal is to keep things simple, feel free to use a store-bought frozen pie shell if you’d like. We get it, sometimes you just can’t do it all and that’s okay. Make this recipe work for you! XO
Oh and another thing – you’ll also see this GINGERSNAP CRUST plus our famous CHEDDAR CHEESE PIE CRUST on our YOUTUBE CHANNEL (remember to subscribe, please). Don’t use either for this recipe, they’re just not the right pairing. Keep them in mind for some of our other dessert recipes!
INGREDIENTS
We’re thinking you’ll remember the above photo when you take the first bite of this luxurious pie. Even we were pleasantly surprised with the flavour these basic ingredients yielded. The real standouts are the chocolate, walnuts, sugar, corn syrup and spices. That’s all you need for a really tasty dessert! Hurray!
One comment about the ingredients – this pie is made with walnuts instead of pecans and with corn syrup instead of brown sugar. Also, there’s no bourbon in sight. During the testing of this recipe someone asked if I was adding bourbon, similar to a classic Kentucky bourbon, chocolate and walnut pie, typically served on Derby Day at the Kentucky Derby. We decided to forgo the alcohol to give this version a creamier texture, plus kids can enjoy it without worry!
CHOCOLATE MELT
I don’t like the combination of chocolate and butter, said no one ever! In this recipe, butter and chocolate come together in a heatproof bowl resting over simmering water. That’s right, we do the old double-boiler trick to melt them together before beating them with the remaining ingredients. We think melting the chocolate as opposed to simply stirring in chocolate chips is essential to getting that creamy, chocolatey texture we so love.
SHELL GAME
Thankfully, this pie is a one-crust wonder, meaning you only need one disc of pie dough to make it. Since our pie crust recipe yields two discs, simply freeze one until the next time. For this recipe, fill the one shell with the chocolate-nut filling and bake. No fancy trellis top required.
PIE DOME
Spoiler alert: this pie will come out of the oven with the filling puffed up in a pronounced dome shape. Don’t worry about it. It settles as it cools and leaves you with a perfectly set pie. Leave it cooling on a wire rack or trivet for maybe 45 minutes before serving. Suggestion; try to serve it warm. No joke, we all had goosebumps about how exceptionally fabulous this was when enjoyed warm.
SERVE
Although we want you to remember this homemade pie recipe as being easy, we do think you should follow our lead and do a few things to make presenting it extra appealing. First, whip up some 35% whipping cream flavoured with a few drops of vanilla and a teaspoon of sugar. Second thing, have some ground cinnamon and walnut pieces at the ready. Serve a wedge of the pie with a dollop of whipped cream, a sprinkle of cinnamon and a walnut tucked into the cream. Easy!
GET COZY
Gotta say, this pie tastes even better when served fireside with freshly brewed coffee or tea. It also pairs really we all with a favourite digestif, liquor or nightcap. Speaking from experience, it really doesn’t get more perfect than that!
HOMEMADE CHOCOLATE WALNUT PIE is incredible! Try it soon!
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Ingredients
For the pie crust:
2½ cups unbleached all-purpose flour
½ teaspoon kosher salt
2 sticks butter
½ cup cold water
1 egg
1 tablespoon white vinegar
For the pie filling:
2 ounces unsweetened chocolate
4 tablespoons butter
3 eggs, room temperature
½ cup granulated sugar
1 cup corn syrup
1 teaspoon vanilla extract
½ teaspoon kosher salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
2 cups chopped walnuts
1 disc of pie dough
For serving:
whipped cream
cinnamon
walnut pieces
Directions
Prepare the pie crust: Place egg, vinegar and water into a small bowl and whisk lightly with a fork. Add 2 or 3 ice cubes. Set aside.
Stir flour and salt together in a medium-sized bowl. Cut butter into pieces and toss in the flour mixture. Rub the flour and butter together between the tips of your fingers to create small, pea-sized balls.
Sprinkle in 4 tablespoons of the egg mixture and stir together. Add 3 additional tablespoons and stir. Bring the dough together by hand. If the dough is too dry, add more egg mixture, 1 tablespoon at a time.
Divide dough into two equal portions, form into discs and cover each separately in plastic wrap. Refrigerate for at least 2 hours before use.
Prepare the pie: Position rack in the middle position of the oven and preheat to 425°F.
Roll 1 disc of pie crust out then transfer into a 9-inch pie plate. Crimp edge in an attractive fashion then transfer to refrigerator to chill.
Prepare the filling: Chop up chocolate and place in heatproof bowl with butter. Place onto pot of simmering water. Stir until melted and smooth. Remove from heat and cool.
Place eggs, sugar, corn syrup, vanilla, salt and spices in a medium bowl. Blend with hand mixer on low setting. Add cooled chocolate and blend to combine. Stir in the chopped walnuts.
Assemble pie: Pour the filling into the chilled pie crust. Transfer to oven and bake for 15 minutes. Then, reduce oven temperature to 350°F and bake for an additional 25 minutes or, until the filling sets and the crust is golden brown, about 40-45 minutes total. Cool. Serve warm with a dollop of whipped cream and sprinkle of cinnamon and walnut pieces.
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