Unbelievably easy and candy bar like decadent, this chocolate chip walnut pie may just become your family’s holiday tradition like it is ours.
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, ha! No pumpkin pie for me, thank you – just bring on the chocolate chip walnut pie.
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
The recipe (of course) starts with an unbaked pie shell. I go around and around 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!).
UPDATE: I finally found the crust that’s perfect! Go here to get the tutorial for the best homemade pie crust.
After making the crust, it’s literally a 10 minute recipe, mixing all the ingredients and pouring into the 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, yay!
When you bake it, you’ll want to cover the edge with a pie crust cover or tin foil strips the last 15 minutes as needed so the center cooks without burning the crust edges.. The center will still jiggle a bit when you move it, but not slosh around and the top will be a deep golden brown. I cut out some small leaves with the remaining dough and set them on the edge, but that is just optional.
Tip: 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.
Be prepared for LOTS of compliments when you bring this pie to your next gathering!
Click the arrow for the full recipe (with print options)!
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