Unbelievably easy and candy-bar-like decadent, this chocolate chip walnut pie may just become your family's favorite like it is ours. Perfect for holidays or any time you need a yummy dessert for a gathering.
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This truly decadent and delicious chocolate chip walnut pie is my gift to you. It's the pie everyone in my family has asked me to bring to holidays and gatherings for years.
My sisters tell me this is their favorite pie - and they don't usually even like walnuts! It's that good.
Maybe it's because it reminds us of a candy bar. Or maybe it's because it's so rich and gooey and chocolaty.
As for me, it's also because it's not pumpkin, ha! No pumpkin pie for me, thank you - just bring on the chocolate chip walnut pie. (Now you know why I started bringing it to family get togethers...)
It's not a chocolate chip cookie pie, and not a pecan pie, but something in between - and much, much better, in my opinion.
Now, if the incredible taste wasn't enough to get you to make this, how about this: it's so easy, all you do is just mix and pour into the crust of your choice.
Now, just try not to make it- I dare you.
Chocolate Chip Walnut Pie Recipe
- chocolate chips
You'll also need an unbaked pie crust, using any recipe you like.
I used to go around and around with pie crust recipes, trying everything from vinegar and egg, pate brisée, oil, and press-in-the-pan.
But it wasn't until I finally came up with a crust that's perfect - flakey and made with all butter - that I could stop looking - go here to get my tutorial for the best homemade pie crust.
TIP: I recently got this No-Mess Pie Crust Maker Bag to roll the dough in and I LOVE it.
After making the crust, this is literally a 10 minute recipe! You'll want to make the crust first and then put it in the fridge to chill while making the filling.
Then you simply mix all the ingredients in a bowl and pour the filling into the crust before baking.
It's almost shockingly easy, isn't it?
Does it matter what size pie plate I use?
Yes! For this recipe, you will need a 9 to 9.5 inch wide deep dish pie pan.
It makes a lot of filling which will fit in a deep pan, but will overflow in a regular shallow 9 inch pan.
What if I only have a regular pie plate?
Here's a workaround: Fill your crust to about 3/4-inch below the crust edge. Put the remaining filling (about 1/2 cup) into a small, greased oven-safe glass bowl to cook alongside the pie. (Yep - you'll have a little extra to sample before the party...)
When you bake it, you'll want to cover the edge with a pie crust cover or tin foil strips the last 15 minutes (or as needed) so the center cooks without burning the crust edges.
How can I tell when it's done?
The center of the pie will still jiggle a bit when you move it, but not slosh around, and the top will be a deep golden brown.
The longer you cook it, the less caramel-like the center will be. We like it so the caramel runs on the plate a bit at the center, so I like to make sure it still jiggles, which is about the 60-minute mark in our oven.
If cooked until firm it will have a chewy, cookie-like texture, not a pecan-pie texture.
Let the pie cool completely before cutting. In fact, this is perfect to make a day in advance, which is another reason it's so great for parties.
Oh, and be prepared for LOTS of compliments when you bring this pie to your next potluck!
More Simple Delicious Desserts
- Easy Apple Crumble Recipe (with Big Crumb Topping)
- Blueberry Pie Recipe - No Bake & Low Sugar
- Foolproof Chocolate Chip Cheesecake Recipe
Decadent Chocolate Chip Walnut Pie
- Deep dish 9 or 9.5 inch pie plate
- 1 unbaked 9 or 9.5-inch deep dish pie shell
- 3 eggs
- 1½ cup sugar
- 1/2 cup flour
- 1/2 teaspoon salt
- 6 tablespoons butter melted
- 1/2 cup honey
- 1½ cup chopped walnuts
- 1½ cup chocolate chips
- Preheat oven to 350 degrees.
- Beat the eggs in a large bowl. Add the sugar, flour, salt, butter, and honey and mix well.
- Add the walnuts and chocolate chips, stirring to combine.
- Pour into unbaked pie shell and bake for 45 to 60 minutes* until deep golden brown and firmer (though center will still move some).
- Cool on a wire rack completely before serving, preferably 8 hours or day before serving.
This recipe has been updated - it was originally published in December of 2009.Disclosure: affiliate links in this article will earn commission based on sales, but it doesn't change your price. Click here to read my full disclaimer and advertising disclosure.
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