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Chocolate-Walnut Pie

Chocolate-Walnut Pie

If Mrs. Lovett’s meat pies made your stomachs turn, then why not try making a Chocolate-Walnut Pie? We assure you this is an incredibly delicious treat. Plus, it is high in fiber and omega-3. And it’s good for our vegan friends!

This recipe is good for ten servings and it takes twenty minutes for the preparation and an hour and eleven minutes for cooking.

Have the following ingredients ready. For the multi-grain pie dough, prepare one and a quarter cups whole wheat pastry flour, a quarter cup of flax meal, two tablespoons of toasted wheat germ, a quarter teaspoon of salt, three tablespoons of cut up cold butter, three tablespoons of canola oil, and three tablespoons of ice water. For the pie filling, prepare two cups of walnuts, three ounces or three squares of semisweet chocolate cut into rough chunks, a quarter cup of a half stick cut up butter, three large eggs at room temperature, two-thirds cup of packed muscovado or dark brown sugar, three-fourths cup of brown rice syrup, two teaspoons of vanilla extract, and a quarter teaspoon of salt.

Stir together the flour, flax meal, wheat germ, and salt in a large bowl. Using a pastry blender or two knives scissor fashion, cut the butter and oil into the flour mixture until it resemble coarse crumbs. Gradually add in the ice water, pouring in one tablespoon at a time, until you can gather the dough into a ball. Flatten the dough ball into a disk and place on top of a sheet of floured waxed paper. Sprinkle a little more flour on top and place another sheet on top. Before rolling it out, refrigerate first for at least half an hour.

Roll the dough out to a twelve-inch flat round on a lightly floured work surface. Fit the dough into a nine-inch pie plate. Press it to the bottom and up the sides without stretching the dough. Even the edge and leave an inch overhang using kitchen scissors. Fold the overhand under and make a decorative edge. Refrigerate for another half an hour.

Preheat the oven to 350 degrees Fahrenheit. Bake the walnuts in a baking pan. Stir often until lightly toasted. This would take about fifteen minutes. Tip into a bowl and let cool. Break up the walnuts with your fingers or coarsely chop.

Mix the chocolate and butter in a medium microwaveable bowl. Microwave the mixture on high for forty five seconds to a minute or until the mixture is hot and starts to melt. Stir until the chocolate and butter are melted and creamy.

Whisk together the eggs and brown sugar in a large bowl until smooth. Whisk in the rice syrup, vanilla, and salt. Whisk in the chocolate mixture and stir in the walnuts.

Place the pie plate on a rimmed baking sheet. Pour the chocolate mixture into the pie shell. Bake the pie for fifty minutes up to an hour, or until the pie is puffed at the edges, firm at the center, and the crust is lightly browned. Let cool on a rack.

Serve with real whipped cream at the side or on top of the pie. Enjoy!

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