Chocolate Kentucky Derby Walnut Pie
This gooey chocolate pie, studded with walnuts, is a delightful twist on classic pecan pie, perfect for any gathering or celebration.
Ingredients
Pie Crust
- 1 prepared 9-inch prepared 9-inch pie crust store-bought or homemade
Filling
- 1 cup walnuts, chopped toast for extra flavor
- 1 cup semisweet chocolate chips or chopped chocolate
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1 tablespoon vanilla extract
- 1/4 cup corn syrup light or dark
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Fit the pie crust into a 9-inch pie dish and set it aside.
- In a large bowl, whisk the melted butter and granulated sugar until smooth and combined.
- Add the eggs one at a time, whisking well after each addition so the mixture is homogenous.
- Stir in the vanilla extract, corn syrup, and salt until evenly mixed.
- Fold the chopped walnuts and chocolate chips gently into the filling.
- Pour the filling into the prepared pie crust, smoothing the top slightly.
Baking
- Bake for 45–50 minutes, or until the filling is mostly set, slightly puffed, and the edges are just beginning to brown.
- Let the pie cool completely on a wire rack before slicing; cooling lets the filling finish setting.
Notes
Serve warm or at room temperature. Top with vanilla ice cream, flaky sea salt, or fresh berries for a delightful finish. Storing tips: 1) Room temperature for up to 2 days (cover loosely with foil). 2) Refrigerator for 4–5 days (store tightly covered). 3) Freezing for up to 2 months (wrap tightly in plastic wrap and foil).