Decadent Chocolate Chip Walnut Pie

Chocolate Chip Walnut Pie_AnOregonCottage

This truly decadent Chocolate Chip Walnut Pie is my gift to you – the pie everyone in my family has asked for at the holidays for many years now. My sisters tell me this is their favorite pie, and they don’t usually even eat walnuts – it’s that good!

Maybe it’s because it tastes like a candy bar. Or maybe it’s because it’s so rich and gooey and chocolaty. As for me, it’s because it’s not pumpkin. No pumpkin pie for me, thank you- bring on the Chocolate Chip Walnut!

Now, if the incredible taste wasn’t enough to get you to make this, how about this: it’s super easy – just mix and pour. Now, just try not to make it- I dare you.

WW Pie Crust

You will need to start with an unbaked pie shell. I go ’round and ’round with pie crust recipes. I swear I’ve tried them all: vinegar and egg, pate brisee, oil, and press-in-the-pan.

All because I won’t use shortening. I don’t buy it and I don’t want to. I would love to try a lard crust, if true rendered lard weren’t so hard to come by (the stuff they sell in the store is hydrogenated). For now I stick with butter, and often the Bob’s Red Mill’s recipe for Whole Wheat Pie Crust (update: the link is no longer on their website, sorry!).

Mixing Choc-Chip Pie

After making the crust, it’s a 10 minute recipe: mix together 3 eggs, 1-1/2 cups sugar, 1/2 cup flour, 1/2 tsp. salt, and 6 tablespoons melted butter. Add 1/2 cup honey and stir well.

Chopped Nuts_Choc.Chips

Add 1-1/2 cups each chocolate chips and chopped walnuts (I like using dark chocolate chips).

Pouring Choc-Chip Mix into Shell

Pour into pie crust. Note: this makes a lot of filling, so I always use a deep-dish pie pan. If all you have is a regular pie pan, you will want to put 1/2 cup of filling into a small Pyrex oven-safe bowl to cook alongside the pie or it will overflow the pan. Yep – you’ll have a little extra, woot!

Chocolate Chip Walnut Pie-W_AnOregonCottage

Bake in a 350 degree oven for 45-60 minutes, covering the edge with a pie crust cover or tin foil strips the last 15 minutes as needed. The center will still jiggle a bit when you move it, but not slosh around and the top will be a deep golden brown (Note: the longer you cook it, the less caramel-like the center will be, we like it syrupy, so I like to make sure it still jiggles, which is about the 60-minute mark in our oven. Even if cooked until firm, it will have a chewy, cookie-like texture, not a pecan-pie texture). I cut out some small leaves with the remaining dough and set them on the edge, but that is just optional.

Be prepared for LOTS of compliments when you bring this pie to your next gathering.


Chocolate Chip Walnut Pie

  • 1 unbaked 9-inch (deep dish) pie shell
  • 3 eggs
  • 1-1/2 c. sugar
  • 1/2 c. flour
  • 1/2 tsp. salt
  • 6 Tb. butter, melted
  • 1/2 c. honey
  • 1-1/2 c. chopped walnuts
  • 1-1/2 c. chocolate chips
  1. Preheat oven to 350 degrees.
  2. Beat the eggs in a large bowl. Add the sugar, flour, salt, butter, and honey and mix well.
  3. Add the walnuts and chocolate chips, stirring to combine.
  4. Pour into unbaked pie shell and bake for 45 to 60 minutes* until deep golden brown and firmer (though center will still move some).
  5. Cool on a wire rack completely before serving.

Serves 10-12

*Note: the longer you cook it, the less caramel-like the center will be, we like it syrupy, so I make sure it still jiggles, which is about the 60-minute mark in our oven. Even if cooked until firm, it will have a chewy, cookie-like texture, not a pecan-pie texture.


This is linked to LifeasMOM Ultimate Recipe Swap.


  1. says

    Well, so much for my after Tday diet plans, I have GOT to make this now!! LOL
    Pretty please, how do you flute your crust to look like that? :-)
    Your zucchini cake was a big hit last week, especially by my son who usually does not eat “sweets”….it has already been requested for when they come home again..LOL!
    Love your blog……and your recipes are wonderful!! Thanks!!!

  2. Jami @An Oregon Cottage says

    Wow- thanks Thymeless. I knew I couldn’t be the only one to adore the white zucchini cake!

    I just use my knuckle up against the crust edge and push two fingers from my other hand against them. It’s pretty standard, I think. Do you have an old Better Homes and Gardens cookbook? Mine has pictures of different pie edges and this is one of them.

    Good luck on the diet. :-)

  3. says

    Helloooo fellow Oregonian.
    I’m new to your blog for the first time today and I have to say, the picture of that pie stopped me COLD! yummmm!! Love the humorous sidenotes that accompany the recipe. I’ll be back to read more. :-)

  4. Stephanie says

    I had Jami’s pie on Thanksgiving Day at is well work the calories! I can always diet and exercise later! HA! HA! You make it look so easy maybe I will get up enough courgae to try the pie crust from scratch.

  5. Jami @ An Oregon Cottage says

    Welcome, Farmgirl! Glad to have you around- I’m off to check out your blog…

    Thanks, Steph- it really is just a once or twice a year kinda pie. :-)

  6. says

    I tried this pie and was terribly disappointed. I thought it was done after 50 minutes at 350 degrees in the oven. Yes, it still moved in the middle, but it was very brown, and I thought it would firm like my pecan pie after cooling. My daughter was the first to cut into it. The top was firm, brown and crusty, but the inside was like syrup. I put it back into the oven (loosely covered with foil to avoid continued browning) at 325 for 30 minutes, took it out, let it cool, and it was still soupy. I placed into the oven for a third time until I knew it was soft but firm. Today (the day after), the pie is finally done, but gummy … sort of like eat soft caramels. VERY expensive disappointment. I may try it again one day, but I would add another egg to help it gel, reduce the heat to about 325, and cook it for about 60 minutes in a pre-heated oven. If that didn’t help, I’d never do it again. Not worth it.

    • says

      So sorry, Beverly, that you didn’t have the outcome you expected! You’re the first I’ve heard of who didn’t like the pie after making it. :) But you brought up a good point that the texture of this pie is not ever going to be like a pecan pie – it’s caramel-y like a candy bar if you remove it from the oven when it still jiggles in the center, and firm like a cookie if you cook it until there is no jiggle. We love that it’s like eating caramels, so that’s a plus in our book! If you’re wanting pecan-pie texture, though, no amount of different cooking will do that, so I wouldn’t look to this recipe. :)

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