The combination of chocolate and walnut give this pie a distinct taste. The pie has crunchy texture and is quick to prepare. The pie will impress your guests and works well in winter with a cup of coffee or tea. It has irresistible cookie dough filling and the best part is that the shell doesn’t have to be prebaked.
Foolproof Pie Shell
Unsalted butter, softened: ½ cup
Sugar: ⅓ cup
Light brown sugar, firmly packed: 1 cup
Eggs, at room temperature: 2 large
Vanilla extract: 1 teaspoon
Flour: ½ cup
Salt: ¼ teaspoon
Milk: 2 tablespoons
Semisweet chocolate chips: 1 cup
Coarsely chopped walnuts: ½ to ¾ cup
Buy one prebaked pie shell and put it in the fridge to cool. In the meantime preheat your oven to 350 degrees.
Take a mixing bowl and add the butter. Beat it on medium speed to make it creamy.
Add the sugar gradually and keep beating. Add the eggs one by one and beat after each addition till the eggs are fully incorporated.
Add the vanilla extract and salt and beat to mix. Add the flour a little at a time and beat a little until just blended. Do not over beat at this point. Pour the milk in the same bowl. Sprinkle the chocolate chips and walnuts on the top and stir the mixture. Do not be worried if the mixture is not smooth and there are lumps present in it.
Take the prebaked shell out of the fridge and pour the filling inside. Smooth the filling and spread it evenly with the help of a spoon.
Bake the pie in the preheated oven for 50 minutes. At half time, turn the pie 180 degrees. The pie will be done when the top is dark golden brown in colour.
The filling will appear to be set but a little jiggly in the centre if you shake the pan.
Remove the pie from the oven and put it on the wire rack to cool. The pie can be served right out of the oven, warm or cold. You can even chill it in the fridge and serve it with ice cream.