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    Chocolate-Walnut Pie


    Source of Recipe


    Aunt Saunny

    1 unbaked 9-inch piecrust

    For the Filling

    1/2 cup granulated sugar

    1 cup heavy cream

    1/2 cup light corn syrup

    1 tablespoon vanilla extract

    1/4 cup (1/2 stick) butter, softened

    6 ounces (6 squares) semisweet chocolate, coarsely chopped

    2 cups coarsely chopped walnuts

    2 large eggs, lightly beaten

    For the Topping and Garnish

    2 ounces (2 squares) semisweet chocolate, melted

    whipped cream

    2 tablespoons finely chopped walnuts

    sprigs of fresh mint






    1. Preheat oven to 400F. Place oven rack in lower third of oven.
    2. To prepare filling, in a large skillet, heat sugar over medium-high heat until bubbles appear. Reduce heat to low; cook without stirring until mixture turns a deep golden color, 10 minutes. Remove from heat.
    3. Stir in cream, corn syrup, and vanilla. Stir in butter, chocolate, and nuts. Pour a small amount of cream mixture into eggs. Stir egg mixture into mixture in skillet until well blended. Pour filling into piecrust.
    4. Bake pie for 15 minutes. Reduce temperature to 350F. Bake pie until set, 20 minutes more. Transfer pan to a wire rack to cool completely.
    5. For topping, drizzle top of pie with melted chocolate. Using a pastry bag fitted with a star tip, pipe whipped cream around edges.Sprinkle nuts over cream. Garnish with mint sprigs. This pie is best when served chilled.



 

 

 

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