decadent chocolate mixed nut pie
From peetabear 15 years agoIngredients
- butter Pastry shopping list
- 4 eggs shopping list
- 1-1/4 cups light-colored corn syrup shopping list
- 3/4 cup sugar shopping list
- 1/4 cup unsalted butter, melted shopping list
- 1 teaspoon vanilla shopping list
- Dash salt shopping list
- 1-1/4 cups salted mixed nuts shopping list
- 1 cup miniature semisweet chocolate pieces shopping list
- 1 tablespoon shortening shopping list
- sweetened whipped cream (optional) shopping list
How to make it
- Butter Pastry
- In a medium bowl, combine 1-1/2 cups all-purpose flour, 2 tablespoons sugar, 1/2 teaspoon baking powder, and 1/8 teaspoon salt. Using a pastry blender, cut in 1/4 cup cold unsalted butter until pieces are pea-size. In a small bowl, beat together 1 egg and 1 tablespoon ice water with a fork. Using your fingers, gently knead the mixture just until it forms a ball. (If dough won't form a ball, add another 1 tablespoon ice water, a little at a time.) Don't overmix; the dough should feel slightly sticky. Use your hands to slightly flatten dough into a disk about 6 inches in diameter. Wrap the disk in plastic wrap and chill in the refrigerator for 45 minutes to 1 hour or until dough is firm and easy to handle.
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- 1. Preheat oven to 350 degrees F. On a lightly floured surface, roll chilled Butter Pastry from center to edges into a circle about 13 inches in diameter. Line a 9x2-inch round fluted deep tart pan that has a removable bottom with the pastry circle. Trim pastry even with top edge of pan.
- 2. For filling: In a large bowl, beat eggs with a whisk. Whisk in corn syrup, sugar, butter, vanilla, and salt. Stir in the nuts and 1/2 cup of the chocolate pieces. Pour filling into pastry-lined tart pan. Place tart pan in a foil-lined shallow baking pan. To prevent overbrowning, cover pie edge with foil.
- 3. Bake pie for 25 minutes. Remove foil. Bake for 35 to 40 minutes more or until center seems set when gently shaken. Cool on a wire rack. Serve or cover and refrigerate within 2 hours.
- 4. In a small saucepan, combine the remaining 1/2 cup chocolate pieces and the shortening. Cook over low heat, stirring constantly, until melted. Cool slightly.
- 5. To serve, remove side of tart pan. Carefully cut pie into wedges; transfer to dessert plates. Transfer melted chocolate to a clean, small heavy plastic bag; seal bag. Snip a small hole in one corner of the bag; drizzle melted chocolate mixture over pie wedges. If desired, top each serving with Sweetened Whipped Cream.
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- Sweetened Whipped Cream: In a large chilled bowl, combine 1 cup whipping cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl).
People Who Like This Dish 3
- kimichka25 Any Town, USA, CA
- shirleyoma Cove, OR
- peetabear Mid-hudson Valley, NY
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Boy, this really sounds Fantastic! Got my 5
WOWshirleyoma in Cove loved it
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