Chocolate Nut Pie


  • 4 eggs
  • 1-1/4  cups light-colored corn syrup
  • 3/4  cup sugar
  • 1/4  cup unsalted butter, melted
  • 1 teaspoon vanilla
  • Dash salt
  • 1-1/4  cups salted mixed nuts
  • 1 cup miniature semisweet chocolate pieces
  • 1 tablespoon shortening
  • Sweetened Whipped Cream (optional)


Make Pate Brisee.

Preheat oven to 350 degrees F. On a lightly floured surface, roll chilled pate brisee from center to edges into a circle about 13 inches in diameter. Line a 9×2-inch round fluted deep tart pan that has a removable bottom with the pastry circle. Trim pastry even with top edge of pan.

For filling: In a large bowl, beat eggs with a whisk. Whisk in corn syrup, sugar, butter, vanilla, and salt. Stir in the nuts and 1/2 cup of the chocolate pieces. Pour filling into pastry-lined tart pan. Place tart pan in a foil-lined shallow baking pan. To prevent overbrowning, cover pie edge with foil.

Bake pie for 25 minutes. Remove foil. Bake for 35 to 40 minutes more or until center seems set when gently shaken. Cool on a wire rack. Serve or cover and refrigerate within 2 hours.

In a small saucepan, combine the remaining 1/2 cup chocolate pieces and the shortening. Cook over low heat, stirring constantly, until melted. Cool slightly.

To serve, remove side of tart pan. Carefully cut pie into wedges; transfer to dessert plates. Transfer melted chocolate to a clean, small heavy plastic bag; seal bag. Snip a small hole in one corner of the bag; drizzle melted chocolate mixture over pie wedges. If desired, top each serving with Sweetened Whipped Cream.