Classic Chocolate-Walnut Pie with Buttery Crust
A rich, gooey pie combining toasted walnuts and semisweet chocolate chips in a brown sugar custard filling. The filling sets to a fudgy texture with a slightly crisp top, while chunks of nuts provide satisfying crunch. Perfect for holiday gatherings or special dinners when you want an impressive dessert that's surprisingly simple to make. This version uses a convenient refrigerated crust and requires just basic mixing - no fancy techniques needed.
Ingredients
- 1 crust refrigerated Pillsbury pie crust from 14.1 oz box, softened as directed
- ½ cup Gold Medal all-purpose flour
- 1 cup light or dark brown sugar, packed
- ⅛ teaspoon salt
- 2 eggs
- 6 tablespoons unsalted butter, melted and cooled
- 2 teaspoons vanilla
- 1 cup walnuts, chopped
- 1 cup semisweet chocolate chips, 6 oz
- whipped cream(optional)
Instructions
- 1
Heat oven to 350°F
- 2
Press pie crust in 8- or 9-inch pie plate and crimp edges as desired
- 3
Place prepared crust in refrigerator
- 4
Mix flour, brown sugar and salt in large bowl
- 5
Add eggs, melted butter and vanilla to dry ingredients and mix until combined
- 6
Stir in walnuts and chocolate chips
- 7
Spread filling evenly in pie crust
- 8
Bake 45 to 50 minutes or until pie is golden
- 9
Cool completely before serving, 1 to 2 hours
- 10
Top each serving with whipped cream if desired
Tips
Cool the melted butter slightly before adding to prevent scrambling the eggs
Refrigerate the crust while preparing filling to help maintain shape during baking
Let pie cool completely for clean slices - the filling will be very soft when hot
Good to Know
Cover and refrigerate up to 3 days
Can be made 1 day ahead - cover and store at room temperature
Serve at room temperature with whipped cream or vanilla ice cream
Common Mistakes
Don't skip cooling the butter to avoid scrambling eggs
Cool completely before slicing to avoid messy servings
Substitutions
Nut-Free Alternatives
General Alternatives
more control over ingredients
FAQ
Can I use a homemade pie crust instead?
Yes, use any single 9-inch pie crust recipe. Pre-bake for 5 minutes if your crust tends to get soggy.
What if I don't have brown sugar?
Mix 1 cup white sugar with 2 tablespoons molasses, or use all white sugar for a less complex flavor.
How long will this pie keep?
Store covered at room temperature for 2 days or refrigerated for up to 5 days. Bring to room temperature before serving.