Similar in some ways to a traditional pecan pie, this recipe was borne of necessity. I had ample supplies of chocolate* and walnuts, and company was on the way! A quick search located a number of good looking recipes, and here’s what I ended up making (based on this recipe):
Chocolate Walnut Pie
1 cup light corn syrup
3/4 cup sugar
1/2 tsp salt
1 tsp vanilla extract
2 Tbs unsalted butter, melted
1 cup toasted chopped walnuts
1/2 cup semisweet chocolate chips
1 9 inch frozen pie shell, thawed
or, frozen (begin thawing at least 2 hours before baking) rolled pie dough
Preheat oven to 375°F.
Beat eggs lightly.
Add corn syrup, sugar, salt and vanilla.
Beat until mixed thoroughly. Add melted butter and mix.
Stir in walnuts by hand.
Sprinkle chocolate chips in bottom of pie shell.
Pour walnut mixture into pie shell and bake 40-45 minutes. If rolled dough is used, the pie may be assembled in a slightly larger tart pan which will result in a thinner pie that more closely resembles a tart. If the crust starts to turn too dark, tent the pie with aluminum foil.
May be served with ice cream.
*Not just any chocolate, but some very fine Callebaut semi-sweet that I chopped myself from a 500g block. We sampled some before I made the pie and I do believe my brother is now a fan of what is certainly my favorite chocolate. If you can’t find this fine chocolate locally, I’ve located two online sources. Note that I’ve yet to try either of the aforementioned vendors.