• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Baking Fairy logo

  • About
    • Privacy Policy
  • Recipe Index
  • Sponsors & Brands
  • Custom Orders
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    You are here: Home / Recipes / Pies & Tarts / chocolate walnut pie

    chocolate walnut pie

    May 19, 2011 · Leave a Comment

    "Imagine an ultra-rich brownie baked in a shortbread crust. Sound good?" Oh my goodness, yes please. I read the first line describing this recipe and I was sold. Chocolate = Yes. Walnuts = Yes. Shortbread = Yes. Chocolate + walnuts + shortbread crust = amazing! This chocolate walnut pie was fabulous. It's a little bit more involved than a standard recipe since it's basically two-step, but the results will pay off. Yes they will.

    chocolate walnut pie | The Baking Fairy

    This is a bit of a riff on my classic Truffle Tart (which I haven't blogged about because, well, honestly, it's a bit of a pain in the behind), except much quicker and easier. And with less waiting. Like I said, yes please! I'm probably one of the most impatient people on the planet, so the thing I dislike the most about my Truffle Tart is that the crust needs to be made and patted in a disk. Then cooled. Then rolled out and placed in the tart pan. Then cooled. Then baked with pie weights. Then cooled. See a pattern there? It practically takes all day, not to mention it drives me crazy! This shortbread crust wasn't quite as good as my usual recipe, but I was willing to sacrifice a little bit of flavor in favor of practicality and time. The crust was super-crumbly (as in, it was crumbling everywhere as I tried to slice it) so don't serve it with a fancy dinner party in mind, unless you don't mind funny looking slices. 🙂 I believe it was so crumbly because I slightly over-cooked it... my oven runs hot, it's not my fault! It should work better with a slightly lower temperature and with pie-weights, I believe. Not to mention, if you watch your oven... oops. 😉 Anyways, here is how I made this scrumptious chocolate walnut pie. 🙂
    chocolate walnut pie | The Baking Fairy
    {Adapted from Good Housekeeping's Best-Loved Desserts}
    Print Recipe

    chocolate walnut pie

    Prep Time20 minutes mins
    Cook Time1 hour hr
    Total Time1 hour hr 20 minutes mins
    Course: Pies &amp, Tarts
    Author: Valentina | The Baking Fairy

    Ingredients

    • *for the crust*
    • ½ cup all-purpose unbleached flour
    • ¼ cup whole wheat pastry flour
    • ⅓ cup cornstarch
    • 8 tablespoons 1 stick butter
    • ⅓ cup powdered sugar
    • 1 teaspoon vanilla extract
    • *for the filling*
    • 8 tablespoons 1 stick butter
    • ⅓ heaping cup semisweet chocolate chips
    • ½ cup packed brown sugar
    • 2 eggs
    • ¾ cup whole wheat pastry flour
    • 1 teaspoon vanilla extract
    • ⅛ teaspoon salt
    • ¾ cup chopped walnuts

    Instructions

    • First, make the crust. Preheat the oven to 325F.
    • In a medium bowl, whisk together flour and cornstarch.
    • In the bowl of a stand mixer (at medium speed), beat butter and powdered sugar until light and fluffy. Add in vanilla.
    • Reduce speed to low, and beat in flour mixture until combined. Dump the dough into an ungreased 9-inch tart pan with removable bottom.
    • To make handling easier, place large piece of plastic wrap over the dough and use your hands to spread and smooth dough over the bottom and up the sides of the tart pan. Discard plastic wrap, and use a fork to poke holes all over the dough.
    • Cover the tart dough with parchment or aluminum foil, and pour in pie weights.
    • Bake the tart for 27-30 minutes, removing the foil/pie weights halfway through cooking.
    • While the crust cooks, make the filling.
    • In a medium non-stick saucepan, heat butter and chocolate chips over low heat, stirring occasionally, until melted.
    • Remove from heat and stir in the brown sugar.
    • Add eggs, one at a time, whisking very quickly and vigorously after each addition (to prevent scrambled eggs in your pie 🙂 ).
    • Stir in flour, vanilla, salt, and nuts until evenly blended. Pour into your prepared shortbread crust.
    • Bake at 325F for about 30 minutes, until top is just set. Cool for 30 minutes to one hour to serve warm, or cool completely to serve later

     

    « chocolate cowgirl cookies
    strawberry lime shortcakes »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome!


    Hi! My name is Valentina and I'm The Baking Fairy! Pediatric physician assistant by day and food blogger extraordinaire by night. Full-blooded Italian, but I've lived in Texas for most of my life. I love margaritas, brownies, avocados, and my mamma's homemade pizza. Married to my high school sweetheart (who is ALSO a pediatrician). My mission is to make plant-based cooking fun and delicious, one recipe at a time. I want to show people that vegan food is not just for vegans!

    Subscribe!

    Sign up for my newsletter and be the first to know about new recipes and exclusive content!

    Watch My Latest Video!

    Shop my Amazon Favorites!

    Pin with me!

    Visit Valentina | The Baking Fairy's profile on Pinterest.

    Reader Favorites!

    homemade cosmic brownies from above

    vegan homemade cosmic brownies

    strawberry cake mix crinkle cookies | The Baking Fairy #FoodBloggerLove

    strawberry cake mix crinkle cookies

    bomboloni {italian doughnuts}

    italian apple cake

    5-ingredient white queso

    Footer

    Hi, I'm Valentina, aka The Baking Fairy! Baking, cooking, food photography, cake decorating, party planning... I do it all. Oh, and I'm a pediatric Physician Assistant in my spare time. You can follow my crazy adventures here. Welcome to my blog!

    time for dinner!

    slice of broccoli cheese quiche on plate
    plate of crispy tempeh with lemon pepper marinade
    balsamic herb tofu on a plate with mashed potatoes and kale salad
    sandwich with vegan bacon, lettuce, tomato on a white plate
    overhead shot of herb tofu skewers with chimichurri sauce, grilled vegetables, rice and naan bread
    Cook'd Pro Responsive Minimalist Food Blog Theme

    Copyright © 2025 · The Baking Fairy · Privacy Policy