Recipe

Decadent Chocolate Mixed Nut Pie Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 1 year, 2 months ago this recipe looks like a variation on the pecan pie.. I think I'm going to put this on my Thanksgiving dessert list... it will definitely be on my dessert buffet for Christmas....the recipe and photo are courtesy of BHG... Prep:30m Cook:60m Servings:10	Peetabear
	pie mixed nuts chocolate

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Fans

shirleyoma

Ingredients

Butter Pastry

4 eggs

1-1/4 cups light-colored corn syrup

3/4 cup sugar

1/4 cup unsalted butter, melted

1 teaspoon vanilla

Dash salt

1-1/4 cups salted mixed nuts

1 cup miniature semisweet chocolate pieces

1 tablespoon shortening

Sweetened Whipped Cream (optional)

Directions

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).

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Comments

shirleyoma 1 year, 2 months ago said:
Boy, this really sounds Fantastic! Got my 5
WOW

kimichka25 1 year, 1 month ago said:
I made this pie last year for Thanksgiving (or Christmas) one of those... I got it out of BHG.... This BY FAR is one of the best nut/pecan pie recipes EVER. I used all pecans instead of the mixed-nuts. Excellent... Making it again this year.

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