Ingredients Jump to Instructions ↓

  1. 1 pie shell (9 inch)

  2. 1 cup sugar

  3. 1/4 cup water

  4. 1 1/4 cups heavy cream

  5. 8 ounces semisweet chocolate, cut up

  6. 2 tablespoons butter

  7. 2 teaspoons vanilla extract

  8. 1 3/4 cups walnuts , toasted and coarsely chopped

Instructions Jump to Ingredients ↑

  1. In a heavy 3 qt saucepan, heat sugar and water on medium until sugar dissolves and turns amber colored, about 15 minutes.

  2. Meanwhile, in microwave safe 1 cup measuring cup, heat 3/4 cream on high for 45 seconds. Place remaining 1/2 cup cream in refrigerator to keep cold for whipping later.

  3. Remove saucepan from heat. Stir in warm cream until a smooth caramel forms, it will stiffen when cream is added. Stir in chocolate and butter until completely melted. Stir in vanilla and 1 1/2 cups walnuts. Reserve remaining walnuts to sprinkle on top of pie later.

  4. Pour warm chocolate filling into pie shell. Cool on wire rack for 1 hour, then cover and refrigerate for 3 hours or until set.

  5. When ready to serve, in a medium bowl, with mixer on medium speed, beat remaining 1/2 cup cream until soft peaks form. With metal spatula, spread whipped cream over top of pie. Sprinkle with reserved walnuts. ?


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