Sunday, 6 April 2014

Chocolate Chunk Walnut Pie

If you love chocolate, walnuts and pastry then trust me you will love this recipe. This pie is soooo indulgent and comforting you wont be able to get enough of it!....Me and my Mum ate the whole pie between us but shh no one has to know that! 

One thing I will say is that if your pie tin is quite big, double the pastry as I didn't and as you can see the edges are a lil' thin.

Chocolate Chunk Walnut Pie:
*Disclaimer this recipe has been adapted from the Humming Bird pecan pie*
110g Butter
225g Plain Flour
80g Caster Sugar
1 Egg
110g Butter
225g Soft Light Brown Sugar
110g Golden Syrup
3 Eggs
260g Roughly Chopped Walnuts plus 16 Walnut Halves
100g Dark Chocolate Chips

1. Using your hands rub together the butter and flour and then stir in the sugar and the egg. Once the dough has come together take it out and knead it gently on a floured surface.
2. Wrap the pastry in clingfilm and put in the fridge to rest for 20-30 minutes.
3.Once the pastry has rested, unwrap it from the clingfilm and place into a buttered tin. Push the pastry to the sides and base until it covers the base and sides evenly. Alternatively you can roll the pastry till 5 mm thick then place it in the tin but I found the pastry too sticky to do this. Using a sharp knife cut away excess pastry. Then place the pastry back in the fridge for another 20-30 minutes.
4.In the meantime, preheat the oven to Gas mark 2.
5.Once the pastry has rested, line it with baking parchment and fill with baking beans (I just use pasta) and then place in the oven to bake blind for 15 minutes. Carefully remove the baking beans (or pastaaa) with the parchment, and bake the tart case for another 15 minutes. Remove from the oven and set aside to cool.
6.In a saucepan over a low heat, melt the butter, sugar and golden syrup together. Set aside to cool. Whisk the eggs in a separate bowl and then pour the melted sugar mix into the egg mixture.Stir continuously until well combined.
7.Scatter the chopped walnuts and chocolate chips over the base of the tart and then pour the sugar-egg filling on top. Decorate the top with the halved walnuts.
8.Carefully place the pie in the oven and bake for 30 minutes, then bring the temperature up to Gas Mark 4 and bake for another 30 minutes. When cooked the pie filling should be set with a slight wobble-wobble in the center.
9.Voilla! Easy as pieeee.

Trust me when I say that this pie is best eaten piping hot! Also it seems to taste evennnnn better reheated the next day!