Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. Crust:

  3. 1 1/3 cups all purpose flour

  4. 2 tbsp. sugar

  5. 8 tbsp. cold diced butter

  6. 2 tbsp. ice water plus additional if needed

  7. Filling:

  8. 1/2 cup brown sugar

  9. 1/3 cup unsweetened cocoa powder

  10. 1/8 tsp. salt

  11. 1 cup light corn syrup

  12. 3 large eggs

  13. 3 tbsp. melted butter

  14. 1 1/2 tsp. vanilla extract

  15. 1/2 cup chopped pecans

  16. 1/2 cup chopped walnuts

  17. 1/4 cup slivered almonds

Instructions Jump to Ingredients ↑

  1. For Crust:

  2. Combine flour, sugar and salt in a food processor. Pulse to blend. With processor running, add butter and blend until a coarse meal forms. Add water and blend until dough starts to pull away from sides of bowl, adding additional water if necessary. Form dough into a ball and flatten to a disc. Cover tightly with plastic wrap and refrigerate 30 minutes.

  3. Roll dough to a 12 inch circle. Fit dough into a 9 inch pie pan. Trim dough overhang to 1 inch. Fold under and crimp decoratively. Cover and refrigerate crust while preparing filling.

  4. For Filling:

  5. Preheat oven to 350 degrees. Whisk together brown sugar, cocoa and salt in a large bowl. Whisk in corn syrup, eggs, butter and vanilla until blended. Stir in nuts. Pour filling into prepared crust. Cover edges of pie with foil. Bake 25 minutes. Remove foil from crust and bake an additional 25 to 30 minutes until filling is puffed. Transfer pie to a rack and cool completely. Serve with whipped cream if desired.


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