This walnut pie recipe combines a traditional nutty pie base with the richness of dark chocolate for a wholly new flavor combination. You could just as easily use pecans, or even hazelnuts, in place of the walnuts, but we like the surprise of walnuts. The pie can be made a day in advance and stored (covered) at room temperature. To reheat, warm in a 325°F oven for 10-15 minutes. For a boozy twist, whisk 2 to 3 tablespoons bourbon into the corn syrup mixture. And for a sophisticated finish, sprinkle a generous pinch of flaky sea salt (such as Maldon) over the top of the warm pie as soon as it comes out of the oven.
- ½ prepared All-Butter Pie Dough
- ¾ cup bittersweet or semisweet chocolate chips, divided
- 3 Tbsp. unsalted butter
- 3 large eggs
- ¾ cup dark corn syrup
- ⅔ cup packed light brown sugar
- 1 Tbsp. unsweetened cocoa powder
- 1½ tsp. vanilla extract
- ½ tsp. kosher salt
- 1½ cups walnut pieces, lightly toasted
On a lightly floured surface, roll dough into a 12-inch round. Carefully transfer to a 9-inch round glass pie plate; fit dough into plate. Fold edges under and crimp. Freeze the crust 30 minutes.
Preheat oven to 375°F. Melt ¼ cup chocolate chips and butter in a small saucepan over medium-low heat, stirring constantly; set aside to cool. Whisk eggs in a large mixing bowl until frothy. Whisk in corn syrup, brown sugar, cocoa powder, vanilla, and salt until combined. Whisk in cooled chocolate-butter mixture. Stir in walnuts and remaining ½ cup chocolate chips.
Pour filling into chilled pie shell. Bake on the lowest oven rack for 45 to 55 minutes, or until filling is set and crust is golden-brown. If crust appears to be over-browning during baking, use aluminum foil to shield the crust while it finishes baking. Cool completely on a wire rack before serving, at least 1 hour.