I usually would post this on Friday but by then it would be too late. If you haven’t already planned your holiday desert then this recipe is a winner – Deep Chocolate and Walnut Pie. I have made it every year for the last umpteen years for Thanksgiving and/or Christmas – by request. So enjoy!
Deep Chocolate and Walnut Pie
Use your favorite pie crust recipe. I use one from an old Better Homes and Garden cookbook. The recipe creates two crusts so I usually double the pie recipe too and send some home with my guests.
3 large eggs
1 cup firmly packed light brown sugar
¼ cup light corn syrup
½ tsp. baking soda
¼ cup brandy or cognac (optional)
4 tbsp. melted butter
5oz. semisweet chocolate coarsely chopped
1 cup coarsely chopped walnuts
Whipped cream – plain or lightly sweetened
Grated chocolate or chocolate curls
Preheat oven to 325. In a medium-sized bowl, beat the eggs until pale and frothy. Add the sugar, corn syrup, baking soda, and brandy and stir until the sugar is dissolved. Stir in butter, chopped chocolate and walnuts until well blended.
Pour the filling into the unbaked pie shell. Bake 40-45 minutes or until the filling is firm to the touch and top is golden brown. You may want to cover edges of pastry with foil so it doesn’t over brown. Remove from oven and cool completely on wire rack before cutting.
This pie tastes even better if you make it the day before and allow it to set overnight. And that leaves your oven free for the turkey!
Serve with whipped cream and grated chocolate (I usually forget the grated chocolate and nobody misses it).