CHOCOLATE BROWNIE WALNUT PIE
Treat your family to this delicious pie that's made using chocolate and pecans and served with whipped cream-perfect for dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350°.
- In 1-quart saucepan, melt butter and chocolate over low heat, stirring constantly. Cool 5 minutes.
- In medium bowl, beat sugar, vanilla and eggs with electric mixer on high speed 5 minutes. Beat in chocolate mixture on low speed, scraping bowl occasionally. Beat in flour just until blended, scraping bowl occasionally. Stir in walnuts. Spread in frozen pie crust.
- Bake 37 to 42 minutes or until toothpick inserted halfway between center and edge of pan comes out almost clean. Cool in pan on wire rack, at least 2 hours. Cut into wedges. Serve with whipped cream, if desired.
Nutrition Facts : Calories 560, Carbohydrate 58 g, Cholesterol 125 mg, Fat 6, Fiber 2 g, Protein 7 g, SaturatedFat 16 g, ServingSize 1 slice, Sodium 220 mg, Sugar 33 g, TransFat 1/2 g
ENGLISH WALNUT PIE
My grandmother's Woman's Club would hold bake sales, and this pie was always a hit. Hope you enjoy it.
Provided by Vivian
Categories Desserts Pies Vintage Pie Recipes Walnut Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Beat the eggs in a large bowl. Mix in sugar, salt, vanilla, and corn syrup. Melt the butter and whisk it into the egg mixture. Stir in the nuts. Pour filling into pie shell.
- Bake in preheated oven for 10 minutes. Reduce heat to 300 degrees F (150 degrees C), and continue baking for 35 to 45 minutes.
Nutrition Facts : Calories 453 calories, Carbohydrate 55.9 g, Cholesterol 85 mg, Fat 24.6 g, Fiber 1.2 g, Protein 5.6 g, SaturatedFat 7.5 g, Sodium 306.4 mg, Sugar 28.6 g
FUDGE BROWNIE PIE
Here's a fun and festive way to serve brownies. Family and friends will love topping their pieces with whipped cream and strawberries. -Johnnie McLeod, Bastrop, Louisiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, beat sugar and butter. Add eggs and vanilla; mix well. Add flour, cocoa and salt. Stir in nuts., Pour into a greased 9-in. pie pan or ovenproof skillet. Bake at 350° until almost set, 25-30 minutes. Serve with whipped cream and strawberries if desired.
Nutrition Facts : Calories 409 calories, Fat 24g fat (11g saturated fat), Cholesterol 112mg cholesterol, Sodium 274mg sodium, Carbohydrate 46g carbohydrate (33g sugars, Fiber 2g fiber), Protein 5g protein.
FUDGY WALNUT PIE
Our Fudgy Walnut Pie is super chocolatey and requires a full cup and a half of walnuts. It is, quite simply, the best you'll ever have.
Provided by My Food and Family
Categories Home
Time 1h45m
Yield Makes 12 servings.
Number Of Ingredients 9
Steps:
- Position oven rack in lower third of oven. Preheat oven to 375°F. Prepare pie crust as directed on package, using 9-inch pie plate; set aside. Microwave chocolate in large microwaveable bowl on HIGH 2 min. Stir until chocolate is completely melted; set aside.
- Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Add flour; mix well. Stir in chopped walnuts. Pour into crust. Arrange walnut halves over filling.
- Bake 25 min. or until center of filling is set. Cool completely. Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 380, Fat 25 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 65 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
FUDGY WALNUT BROWNIES
We have lots of great cooks in our clan, so adding to our collection of family recipes is a tradition. I came up with these moist nut-covered brownies while doing my Christmas baking. Now everyone requests them.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 1-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar; stir in vanilla and chocolate mixture. Stir in flour until well blended. Pour into a greased 13x9-in. baking pan; set aside., For topping, in a small saucepan, combine brown sugar and butter. Cook and stir over low heat until butter is melted. Stir in the eggs, flour and vanilla until well blended. Stir in nuts. , Spread evenly over brownie batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool completely on a wire rack.
Nutrition Facts : Calories 441 calories, Fat 28g fat (8g saturated fat), Cholesterol 98mg cholesterol, Sodium 128mg sodium, Carbohydrate 41g carbohydrate (31g sugars, Fiber 2g fiber), Protein 10g protein.
FUDGE WALNUT PIE
It's like creamy, dense, chocolatey fudge in a pie shell. A recipe of my Mothers that I tweaked a little bit and have made in almost every restaurant that I've been in. A favorite of the chocolate crowd, easy to make and lasts 2 weeks in the fridge after baking (but it'll never last that long!).
Provided by Chef TotalFark
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a double boiler, melt the mini marshmallows with the 3 Tbl. butter. stirring occasionally until melted and smooth.
- In a separate bowl, cream the 1/2 cup butter with the sugar until light and fluffy.
- Add eggs, 1 at a time, beating well after each until smooth.
- Add the cocoa powder and beat until smooth.
- Add the melted marshmallow/butter mixture and beat until well combined.
- Add the flour, salt, and extract(s) and beat until smooth.
- Pour into 9" pie shell. The filling will only fill the shell about 1/2 way, but it rises during baking (and then falls a bit when cooled).
- Sprinkle the walnuts over the top.
- Bake at 350 degrees for about 30-40 minutes; until the edges are firm and the middle is set (a little more set than a cheesecake would be). Shield edge of pie crust with foil after 20 minutes, if needed, to prevent overbrowning.
- Cool to room temperature and chill at least 4 hours; overnight is better. The flavor will intensify after a couple of days.
- Serve with a dollop of whipped cream and sprinkle with shaved chocolate, if desired.
Nutrition Facts : Calories 452.6, Fat 29.9, SaturatedFat 13.1, Cholesterol 94.8, Sodium 215.4, Carbohydrate 43.7, Fiber 2.8, Sugar 26.1, Protein 5.5
WALNUT PIE WITH MOLASSES AND ORANGE
This pie is fudgy, nutty, salty-sweet and spiked with citrus. It's a meeting of sorts, between arguably Britain and America's greatest desserts: the treacle tart and pecan pie. Cut corners by grating the crust instead of rolling it out, but don't skip making your own bread crumbs and roasted walnuts; the texture and flavor rely on the freshness of both. Once you've prebaked the crust to biscuit brown, err on the side of undercooking the molasses-custard filling: It'll firm up when cooled and stay gooey for days.
Provided by Clare de Boer
Categories pies and tarts, dessert
Time 2h
Yield One 9-inch pie (about 10 servings)
Number Of Ingredients 10
Steps:
- Prepare the Shortcut Pie Crust through Step 3.
- Once the dough has chilled, working over a 9-inch pie dish, prepare the crust through Step 4, then chill, at least 30 minutes or up to 2 days. (This can be done ahead.)
- When you're ready to bake the pie, heat the oven to 350 degrees and arrange two racks near the center of the oven. Place the chilled pie crust on a sheet pan, and the walnuts on a separate sheet pan. Transfer both to the oven. Bake until the walnuts are evenly golden throughout, 12 to 15 minutes. Continue to bake the pie crust until it turns golden and is fully cooked, another 10 to 15 minutes (for a total of about 25 minutes). Finely chop the walnuts to between the size of a steel-cut oat and a pea. Variety in size is nice.
- While the pastry bakes, prepare the filling: Add the corn syrup, orange zest and juice, molasses, ginger and salt to a small saucepan and warm over low heat just until the syrups liquefy and loosen. (Do not boil.) Add the bread crumbs and toasted walnuts to the warmed mixture, stir and let sit until slightly cooled.
- In a medium bowl, whisk the heavy cream and eggs together with a fork to combine, then fold it into the cooled walnut mixture. Pour into the pie crust and bake on a sheet pan until the center of the pie just sets, about 25 minutes. Serve at room temperature or just above, with plenty of heavy cream for drizzling.
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