This truly decadent Chocolate Chip Walnut Pie is my gift to you – the pie everyone in my family has asked for at the holidays for many years now. My sisters tell me this is their favorite pie, and they don’t usually even eat walnuts – it’s that good!
Maybe it’s because it tastes like a candy bar. Or maybe it’s because it’s so rich and gooey and chocolaty. As for me, it’s because it’s not pumpkin. No pumpkin pie for me, thank you- bring on the Chocolate Chip Walnut!
Now, if the incredible taste wasn’t enough to get you to make this, how about this: it’s super easy – just mix and pour. Now, just try not to make it- I dare you.
You will need to start with an unbaked pie shell. I go ’round and ’round with pie crust recipes. I swear I’ve tried them all: vinegar and egg, pate brisee, oil, and press-in-the-pan.
All because I won’t use shortening. I don’t buy it and I don’t want to. I would love to try a lard crust, if true rendered lard weren’t so hard to come by (the stuff they sell in the store is hydrogenated). For now I stick with butter, and often the Bob’s Red Mill’s recipe for Whole Wheat Pie Crust (update: the link is no longer on their website, sorry!).
After making the crust, it’s a 10 minute recipe: mix together 3 eggs, 1-1/2 cups sugar, 1/2 cup flour, 1/2 tsp. salt, and 6 tablespoons melted butter. Add 1/2 cup honey and stir well.
Add 1-1/2 cups each chocolate chips and chopped walnuts (I like using dark chocolate chips).
Pour into pie crust. Note: this makes a lot of filling, so I always use a deep-dish pie pan. If all you have is a regular pie pan, you will want to put 1/2 cup of filling into a small Pyrex oven-safe bowl to cook alongside the pie or it will overflow the pan. Yep – you’ll have a little extra, woot!
Bake in a 350 degree oven for 45-60 minutes, covering the edge with a pie crust cover or tin foil strips the last 15 minutes as needed. The center will still jiggle a bit when you move it, but not slosh around and the top will be a deep golden brown (Note: the longer you cook it, the less caramel-like the center will be, we like it syrupy, so I like to make sure it still jiggles, which is about the 60-minute mark in our oven. Even if cooked until firm, it will have a chewy, cookie-like texture, not a pecan-pie texture). I cut out some small leaves with the remaining dough and set them on the edge, but that is just optional.
Be prepared for LOTS of compliments when you bring this pie to your next gathering.PRINT
Chocolate Chip Walnut Pie
- 1 unbaked 9-inch (deep dish) pie shell
- 3 eggs
- 1-1/2 c. sugar
- 1/2 c. flour
- 1/2 tsp. salt
- 6 Tb. butter, melted
- 1/2 c. honey
- 1-1/2 c. chopped walnuts
- 1-1/2 c. chocolate chips
- Preheat oven to 350 degrees.
- Beat the eggs in a large bowl. Add the sugar, flour, salt, butter, and honey and mix well.
- Add the walnuts and chocolate chips, stirring to combine.
- Pour into unbaked pie shell and bake for 45 to 60 minutes* until deep golden brown and firmer (though center will still move some).
- Cool on a wire rack completely before serving.
*Note: the longer you cook it, the less caramel-like the center will be, we like it syrupy, so I make sure it still jiggles, which is about the 60-minute mark in our oven. Even if cooked until firm, it will have a chewy, cookie-like texture, not a pecan-pie texture.
This is linked to LifeasMOM Ultimate Recipe Swap.