My Walnut-Chip Pie is a high calorie indulgence that gets you racing to sample it. Imagine a rich pecan pie (only you will be using walnuts) with added awesomeness of semi-sweet chocolate chips and further complimented with vanilla and bourbon or rum extracts to turn it beyond extraordinary.
If this is sounding divine, then you are right. This sensational pie never lags behind when it comes to cleaning plates or begging for the recipe. Therefore, I hope you try this recipe sometime. This is a pie that really can impress your guests when you want to serve something special.
Readers, please do make my fail-proof oil pie crust. Honestly, this is the only crust I make now because it is the best ever. It is always flaky and so easy compared to trickier shortening pie crusts.
My Walnut-Chip Pie
3/4 cup of firmly packed brown sugar, light or dark
1/4 cup of sugar
3/4 cup of light corn syrup
1 tablespoon of molasses (light or dark)
3 large eggs, lightly beaten
1/2 cup of semi-sweet chocolate chips
1/2 cup of chopped toasted walnuts or pecans
1/4 cup of melted butter or margarine (not spread)
2 teaspoons of bourbon or rum extract
1 teaspoon of vanilla extract
whipped cream, optional
unbaked 9-inch pie shell
Make your pie crust and fit it into your greased 9-inch pie pan.
Mix all the remaining ingredients into your mixing bowl until well combined. Pour into your unbaked shell.
Bake in a 375-degree oven for about 40-50 minutes or until you see a golden crust. Insert a thin knife to see if the filling is set.
Cool for at least two hours first before attempting to cut. Otherwise, your pie will ooze.
Top with a dollop of whipped cream or Cool-Whip is optional, but sinfully delicious.