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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Beverly Stone says
August 12 at 5:42 amI 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
August 12 at 10:56 amSo 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
November 22 at 4:17 pmI 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
December 4 at 6:23 amWelcome, 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
December 4 at 4:25 amoops I meant to say it is well WORTH the calories!! But I guess it was working the calories too.
Stephanie says
December 4 at 4:24 amI 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
December 4 at 3:57 amOH MY!!!!!
Farmgirl_dk: says
December 2 at 3:18 amHelloooo 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
December 1 at 11:25 pmWow- 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
December 1 at 10:01 pmWell, 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!!!