Walnut Brownie Pie

Walnut Brownie Pie

After previewing this recipe photo on our Facebook Page yesterday, we are rushing this recipe to publication today because it got such a great response there and folks were actually emailing me for the recipe. The truth is, this pie is just as good as it looks. Imagine a walnut brownie meets a pecan pie! 

I have to confess, I could not resist going to the fridge 3 times to cut little slivers of this pie. Little slivers can be quite satisfying with this very rich pie; it is just the sort of thing I would order for dessert in a restaurant where, at the end of a good meal it's rich sweetness could be appreciated slowly with a great cup of coffee. Those was one of my most successful pie experiments ever. I totally love this one!

Walnut Brownie Crust

Yes, this is an actual cookie crust and does make terrific Walnut Brownie Cookies

1 cup butter
3/4 cup brown sugar
1/2 cup white sugar
2 extra large eggs
2 tsp vanilla
2/3 cup cocoa powder
2¼ cup flour
1 tsp baking powder
1 cup semisweet chocolate chips
1 1/2 cups roughly chopped walnuts

Sift together the flour, cocoa and baking powder. Set aside.

Cream the butter, vanilla extract and sugars well, before adding the eggs one at a time and beating until light and fluffy. Fold in the dry ingredients and when they are almost mixed in fold in the chocolate chips and walnuts. Try not to over mix the dough which will be quite stiff. Refrigerate the dough for an hour or so, then roll out to about a 10-12 inch round and place in a 9 or 10 inch pie plate. The dough is very forgiving so if it tears or cracks, just fill in any holes with scraps of dough and press them evenly into place. Make sure the dough is not stretched and is pushed well into the pan. Trim the edges of the dough.

 Filling

In a large bowl whisk together for 2-3 minutes until the brown sugar is dissolved:

4 large or extra large eggs (or 5 medium, or 6 small)
1 ½ cups lightly packed brown sugar
1 ½ cups dark corn syrup
2 tsp vanilla extract
1/2 cup melted butter

Stir in:

1 1/2 cups walnut halves

Bake at 350 degrees F for 40 -50 minutes or until the center is set and jiggles like jelly. Cool completely before serving.

Walnut Brownie Pie

After previewing this recipe photo on our Facebook Page yesterday, we are rushing this recipe to publication today because it got such a great response there and folks were actually emailing me for the recipe. The truth is, this pie is just as good as it looks. Imagine a walnut brownie meets a pecan pie! 

I have to confess, I could not resist going to the fridge 3 times to cut little slivers of this pie. Little slivers can be quite satisfying with this very rich pie; it is just the sort of thing I would order for dessert in a restaurant where, at the end of a good meal it's rich sweetness could be appreciated slowly with a great cup of coffee. Those was one of my most successful pie experiments ever. I totally love this one!

Walnut Brownie Crust

Yes, this is an actual cookie crust and does make terrific Walnut Brownie Cookies

1 cup butter
3/4 cup brown sugar
1/2 cup white sugar
2 extra large eggs
2 tsp vanilla
2/3 cup cocoa powder
2¼ cup flour
1 tsp baking powder
1 cup semisweet chocolate chips
1 1/2 cups roughly chopped walnuts

Sift together the flour, cocoa and baking powder. Set aside.

Cream the butter, vanilla extract and sugars well, before adding the eggs one at a time and beating until light and fluffy. Fold in the dry ingredients and when they are almost mixed in fold in the chocolate chips and walnuts. Try not to over mix the dough which will be quite stiff. Refrigerate the dough for an hour or so, then roll out to about a 10-12 inch round and place in a 9 or 10 inch pie plate. The dough is very forgiving so if it tears or cracks, just fill in any holes with scraps of dough and press them evenly into place. Make sure the dough is not stretched and is pushed well into the pan. Trim the edges of the dough.

 Filling

In a large bowl whisk together for 2-3 minutes until the brown sugar is dissolved:

4 large or extra large eggs (or 5 medium, or 6 small)
1 ½ cups lightly packed brown sugar
1 ½ cups dark corn syrup
2 tsp vanilla extract
1/2 cup melted butter

Stir in:

1 1/2 cups walnut halves

Bake at 350 degrees F for 40 -50 minutes or until the center is set and jiggles like jelly. Cool completely before serving.