Chocolate Chip Walnut Bliss Pie |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Are you a fan of gooey chocolate and walnuts? If you answered yes, then you’ve come to the right place. Recipe adapted from and featured on The Fountain Avenue Kitchen's facebook page - a nutty spin on the traditional, easy-to-make Tollhouse cookie pie! - NOTE: Pie needs to chill for eight hours in the fridge! Ingredients:
1 deep dish pie shell (unbaked ' homemade, frozen, or refrigerated ready-roll is fine) |
1 1/2 cups dark brown sugar |
1 cup flour |
1/8 teaspoon salt |
1 teaspoon baking powder |
1/4 teaspoon cinnamon |
1 lemon (zest only ' save lemon for another purpose) |
3 eggs (slightly beaten) |
2 cups semi-sweet chocolate chips |
2 teaspoons pure vanilla extract |
1 1/2 cups walnuts (chopped and divided) |
Directions:
1. Pre-heat oven to 400°F.
2. On the lowest oven rack, pre-bake your pie crust (filled with pie weights or dried beans) for 10 minutes at 400°F.
3. Remove from oven and set aside to cool.
4. Reduce oven temperature to 350°F.
5. Combine the dry ingredients and wet ingredients SEPARATELY. Then gently fold them together.
6. Add chocolate chips and all of the nuts, except 1/2 cup.
7. Spread the filling into the browned pie shell. Sprinkle the remainder of the nuts over the top.
8. Bake for 30-40 minutes, or until just set ~ check at 30 minutes! You may want to use a pie shield or aluminum foil on the crust if the edges begin to burn.
9. Place pie in refrigerator and chill completely (about 8 hours) before serving.
10. Top with homemade whipped cream or vanilla ice cream. Garnish with a sprinkle of cinnamon or nutmeg.
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