Day Three of the BEST Pie
I'm not that into pies. I bake them because the people close to me love them. They are festive, especially around this time of year. But I have found a pie that is so good, I may bake it more than once a year. I found this recipe in a magazine I bought recently (it was on the cover) and I had to bake a dessert for a Birthday at work. I made two - one to take and one for home. We are now on day three of eating it. It is very rich, but oh so good.
Decadent Chocolate-Mixed Nut Pie
Crust for 9" pie (I used store bought this time, but you could make your own)
4 eggs
1.25 cups corn syrup
.75 cup sugar
.25 cup butter, melted
1 tsp vanilla
1.25 cups salted mixed nuts
.50 cup semisweet chocolate pieces
Preheat oven to 350. Prepare crust and place in pie pan, fluting the edges at the top. In a large bowl, beat eggs with a wisk (I used the wisk attachment on my KitchenAid). Whisk in corn syrup, sugar, melted butter and vanilla. Stir in the mixed nuts and chocolate pieces. Pour filling into crust-lined pie pan. Place pan on a shallow baking pan. To prevent overbrowning, cover pie edge with foil.
Bake pie for 25 minutes. Remove foil. Bake for 35 to 40 minutes more or until center seems set when gently shaken. Cool on a wire rack. May be left out for up to 24 hours, but should be covered and refrigerated after that. Keeps well for several days in the fridge.
(Note: I made a few subtle variations from the original recipe. The recipe called for a butter pastry in a tart shell, I substituted regular crust in a pie pan. They also called for unsalted butter and the addition of a dash of salt. I used regular butter and called it good. The recipe also calls for drizzling chocolate over each slice before serving. Since I was not serving the whole pie at once, I skipped that part. And of course, you could always just use pecans instead of the mixed nuts, for a more traditional pie. But I highly encourage you to try the mixed nuts. It is divine!)
Decadent Chocolate-Mixed Nut Pie
Crust for 9" pie (I used store bought this time, but you could make your own)
4 eggs
1.25 cups corn syrup
.75 cup sugar
.25 cup butter, melted
1 tsp vanilla
1.25 cups salted mixed nuts
.50 cup semisweet chocolate pieces
Preheat oven to 350. Prepare crust and place in pie pan, fluting the edges at the top. In a large bowl, beat eggs with a wisk (I used the wisk attachment on my KitchenAid). Whisk in corn syrup, sugar, melted butter and vanilla. Stir in the mixed nuts and chocolate pieces. Pour filling into crust-lined pie pan. Place pan on a shallow baking pan. To prevent overbrowning, cover pie edge with foil.
Bake pie for 25 minutes. Remove foil. Bake for 35 to 40 minutes more or until center seems set when gently shaken. Cool on a wire rack. May be left out for up to 24 hours, but should be covered and refrigerated after that. Keeps well for several days in the fridge.
(Note: I made a few subtle variations from the original recipe. The recipe called for a butter pastry in a tart shell, I substituted regular crust in a pie pan. They also called for unsalted butter and the addition of a dash of salt. I used regular butter and called it good. The recipe also calls for drizzling chocolate over each slice before serving. Since I was not serving the whole pie at once, I skipped that part. And of course, you could always just use pecans instead of the mixed nuts, for a more traditional pie. But I highly encourage you to try the mixed nuts. It is divine!)
posted by Beth at 7:33 PM
2 Comments:
I am trying this pie this weekend, Beth! Can't wait. If it goes well, I will take it to Xmas dinner at my mom's.
If it goes really well, I will make a second one for my dad's place.
Oooh, I hope you like it. I did not like it as well when I made it at Thanksgiving, but I was not as careful with the measurements as I should have been. Also, I tried out my new pie crust covers (instead of foil) and I should have used them during the second half instead of the first half. They stuck to the filling.
Don't get me wrong, it was still very good. Just not as fantastic as the first time.
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