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Naughty Fudge Nut Deep-Dish Pie




Source of Recipe


Godiva


List of Ingredients




Nut Crust:
3 cups walnut halves
4 teaspoons granulated sugar
5 tablespoons unsalted butter, softened

Fudge Filling:
11 bars (1.5 ounces each) Godiva® Dark Chocolate, chopped
10 tablespoons unsalted butter, softened
1 1/2 teaspoons vanilla extract
5 egg yolks, at room temperature
4 eggs, at room temperature
1/2 cup superfine sugar

Fudge Glaze:
1 bar (1.5 ounces) Godiva® Dark Chocolate, finely chopped
1 tablespoon heavy cream
1/2 teaspoon hot water
1/2 teaspoon light corn syrup
1/2 teaspoon vanilla extract



Recipe



Make Crust:
1. Position rack in lower third of oven. Preheat oven to 325ºF. Butter and flour a deep-dish 9 1/2-inch glass pie plate.
2. Pulse walnuts and sugar in bowl of food processor fitted with metal blade until walnuts are chopped. Remove to a medium bowl and work in softened butter with your fingertips. Measure 1 cup nut mixture and sprinkle it evenly into bottom of prepared plate. Place a strip of waxed paper over nuts and using bottom of glass or measuring cup, press nuts firmly and evenly into single layer covering only bottom of plate. Reserve remaining nut mixture.

Make Filling:
1. Heat chocolate over simmering water in top of double boiler until melted, stirring occasionally. Add butter, 1 tablespoon at a time, until melted. Stir in vanilla.
2. Beat egg yolks and eggs in a medium bowl with electric mixer on medium-high speed about 2 minutes or until thickened and light in color. Add superfine sugar, 1 tablespoon at a time, beating an additional 2 minutes. Reduce speed to low and blend in melted chocolate mixture.

Make Pie:
1. Pour half of the fudge filling into nut-lined pie plate. Sprinkle with half of the remaining nut mixture. Top with remaining fudge filling, then sprinkle remaining nut mixture over top.
2. Bake for 40 minutes or until a toothpick inserted in center comes out slightly moist, but not wet. Do not overbake. As the pie cools, the center will become firm. Pie should stand at least 8 hours before serving.

Make Glaze:
Place chocolate, cream, hot water, corn syrup and vanilla in ovenproof glass bowl set over simmering water. Stir frequently until chocolate is melted and mixture is smooth. Let cool until thickened, but still pourable. Drizzle glaze over top of cooled pie.

Serve slightly warm with a scoop of French Vanilla ice cream or with a dollop of whipped cream.