Chocolate Harvest Nut Pie
photo by alligirl
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Yields:
-
1 9-inch pie
- Serves:
- 8
ingredients
- 118.29 ml light brown sugar, packed
- 78.78 ml cocoa powder
- 1.23 ml salt
- 236.59 ml light corn syrup
- 3 eggs
- 44.37 ml unsalted butter, melted (or margarine)
- 7.39 ml pure vanilla extract
- 118.29 ml pecans, coarsely chopped
- 118.29 ml walnuts, coarsely chopped
- 59.14 ml slivered almonds
- 9 inch pie crusts, unbaked
- 473.18 ml whipped topping (optional)
directions
- Preheat oven to 350 degrees F.
- In a medium bowl, carefully whisk together brown sugar, cocoa & salt, then add corn syrup, eggs, butter & vanilla, stirring until well blended.
- Stir in pecans, walnuts & almonds, then pour into unbaked pie crust.
- Cover edge of pie with foil to prevent overbrowning of the crust, then bake 30 minutes.
- Remove foil & bake another 25 to 30 minutes or until puffed across the top.
- Remove from oven & cool completely on a wire rack.
- If desired, top with whipped topping & additional nuts. Cover leftovers & store in refrigerator.
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Reviews
-
This is a dream of a chocolate nut pie :) I made a gluten free pie crust and reduced sugar and syrup: 1/4 cup brown sugar and 1/2 cup honey (I don't use corn syrup) - personal preference, I just don't like it very sweet. It didn't seem to affect the texture because the pie came out perfect, and the taste was fantastic. Thanks for posting!<br/>Made for Went To The Market.
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This pie gets 5 stars alone for taste! That said, I think it would be better suited to a deep-dish crust, as my filling over-ran...It did puff up nicely, but the crust was covered with filling, so not too pretty :( I did cover it with whipped topping, and it tasted fabulous! I followed the directions, as stated, and the pie is very fudgy, rich and decadent. I will make this again, but next time, I'll try a bit larger crust. Thanks for sharing, Syd!