I was charged with making something “chocolatey-nutty” for my sister-in-laws birthday a couple of weeks ago.  Alas, there was this little snow-storm and we didn’t have electricity for a couple of days.

The situation was rectified last night when we went over their house for Sunday Dinner.

The recipe is bits and pieces of several pecan and/or walnut pie recipes we have around the house, starting with one my mom used to make years ago…

Use your favorite pie crust.  I make mine because it is my firm belief that any homemade pie crust is better than a store-bought.

Chocolate Brandy Walnut Pie

  • 1 single-crust pie shell, unbaked
  • 8 large egg yolks
  • 1 tsp vanilla
  • 1/2 cup packed light brown sugar
  • 1/4 cup maple syrup
  • 2 tbsp cocoa powder
  • 4 oz butter
  • 1/2 cup light corn syrup
  • 1/2 cup heavy cream
  • 3 Tbs brandy
  • 1/2 tsp salt
  • 2 cups walnut halves and pieces
  • 2 oz chocolate melted with 1 tsp neutral oil

Blend egg yolks and vanilla and set aside.

In small saucepan, heat brown sugar, maple syrup, cocoa powder, butter, corn syrup, heavy cream, brandy, and salt until mixture is slightly warm and butter is melted.  Do not boil.

Slowly whisk warm syrup into eggs and vanilla.  Strain into large measuring cup.

In a separate pan or bowl, melt chocolate with oil.

Brush unbaked crust with melted chocolate.  Add walnuts, spreading evenly.

Slowly pour filling over walnuts.

Bake in a pre-heated 350° oven about 45 minutes or until filling is firm and no longer wobbles in center.

I do have to admit this came out pretty good.  However, next time, I may add a few chunks of chocolate in with the walnuts just for the heck of it!