Prep 30 mins
Cook 20 mins
Chocolate lovers unite! This is one especially for you! It tastes like an elegant Mousse pie although technically it isn’t. This pie uses no pudding mixes so is really a good example of ‘getting back to basics’. I dreamed about this pie…and couldn’t believe how good it turned out…the very first time! You can of course substitute pecans for the walnuts if you wish but I used walnuts because it was required for the RSC contest. This pie makes a gorgeous presentation and is worth the little extra work to make. Although your family will adore it…it would be wonderful for guests. They will know that this was a real homemade pie! Prep time does not include the two chill times. The cooking time includes the baking of the crust and the cooking of the chocolate mix.
Nut Pie Crust
- 118.29 ml graham cracker crumbs
- 473.18 ml ground walnuts
- 29.58 ml butter, melted
- 29.58 ml brown sugar, packed
- 473.18 ml powdered sugar
- 226.79 g package cream cheese
- 4.92 ml vanilla
- 473.18 ml semi-sweet chocolate chips, melted
- 118.29 ml brown sugar
- 29.58 ml water
- 14.79 ml butter
- 354.88 ml whipping cream
- 28.34 g package unflavored gelatin, softened in 3 Tablespoons water
- 2 bananas (firm ripe peeled cut into small cube-like chunks)
- 118.29 ml walnut pieces, broken
- 236.59 ml whipping cream, whipped with 2 tablespoons powdered sugar
- 29.58 ml walnuts, broken into small pieces
- Mix the 2 cups of ground nuts, ½ cup of ground graham cracker crumbs, 2 T. melted butter and 2 Tablespoons brown sugar well.
- Using a 9 ½ to 10 inch pie pan, press mixture evenly on the bottom and sides.
- Bake at 350°F for 10 minutes.
- Cool and set aside.
- Blend 2 cups powdered sugar, the cream cheese and vanilla with electric mixer until smooth.
- Add unflavored gelatin/water mixture and set aside.
- Put the ½ cup brown sugar into a pan with the 2 Tablespoons of water and 1 Tablespoon of butter. Heat on low heat until sugar is melted.
- Add the gelatin water mix to the brown sugar and stir.
- Add the chocolate chips to the brown sugar and gelatin mix, and continue stirring until well blended and chocolate is glossy. (Mixture will be thick.).
- Slowly mix the hot mixture, a little at a time, into the cream cheese and mix well.
- Slowly add the 1 ½ cups of whipping cream to the mixer and after blending well mix at high speed for about 2 minutes.
- Cover and chill in a very cold place for at least 30 minutes. (I actually put mine outside in the below freezing temps to chill).
- Bring out the chilled mixture and beat at high speed until soft peaks form.
- Gently fold in the ½ cup of broken walnut pieces and chunks of bananas.
- Pour into the cooled pie crust, mounding on top since this makes a deep pie.
- Chill well.
- Top with the Whipped Cream from the topping ingredients…and garnish with the 2 Tablespoons of broken walnuts sprinkled on the top and serve.
ABSOLUTELY LOVED MAKING & EATING THIS WONDERFUL GEM OF A PIE, & the only thing I'd like to point out is that, using a 9 1/2" deep disy pie plate, as I did, I willingly cut this pie into 10 slices, something that cut the Nutrition Facts amounts in half ~ Bigger slices if that's all you're having, but after a full meal, well . . . ! What a great opportunity to combine several items that I really enjoy ~ cream cheese, chocolate, banans! A real keeper of a recipe! [Made & reviewed in RSC #15 Contest]