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
Ingredients
- eggs
- butter
- honey
- sugar
- flour
- salt
- chocolate chips
- walnuts
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.
Directions
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…)
Baking Tip
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!
Decadent Chocolate Chip Walnut Pie
Equipment
- Deep dish 9 or 9.5 inch pie plate
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Other Delicious Desserts To Try:
This recipe has been updated – it was originally published in December of 2009.
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Beverly Stone 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.
Jami 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. 🙂
Elaine says
I tried this pie for Thanksgiving this year and it was a big hit! Gooey, fudgey, deliciousness! Thanks for sharing! (From a fellow Oregonian.) 🙂
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. 🙂
stephanie says
oops I meant to say it is well WORTH the calories!! But I guess it was working the calories too.
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.
Rebecca says
OH MY!!!!!
Farmgirl_dk: 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. 🙂
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. 🙂
Thymeless 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!!!