Easy Chocolate Walnut Pie
A good alternative to pecan pie at Thanksgiving is this chocolate walnut pie. It is SO easy to make (and it doesn’t use corn syrup!) This decadent dessert is gooey like a chocolate chip cookie, but with a flaky pie crust and walnuts in every bite!
I love a good apple pie, but sometimes your sweet tooth wants something a little richer. I promise this chocolate walnut pie will not disappoint! It’s a popular Southern dessert that has a gooey, melt-in-your-mouth texture with a bit of crunch thanks to the walnuts.
Why You’ll Love This Recipe
- One bowl recipe! No special equipment needed. Just a pie plate and a bowl to combine your ingredients!
- Super easy to make. The recipe uses simple ingredients and an easy method to create a delicious dessert!
- Rich and crunchy. This is a decadent pie. The gooey filling is similar to chocolate chip cookie dough with walnuts. Oh, and there’s a splash of bourbon!
- Holiday dessert. This is a great alternative to fruit pies or pecan pie on Thanksgiving. You can also make it for the Kentucky Derby!
- Make ahead option. Since this dish needs a few hours to cool, it makes it the perfect dessert to make a day or two ahead of time!
- Pie crust: You can either make your own crust (you only need one) or use store-bought. After it’s in the pie plate, place it in the refrigerator so it’s cold before baking.
- Walnuts: Coarsely chop the walnuts first, then measure.
- Chocolate: Use good quality semisweet or bittersweet chocolate chips or chopped chocolate. I prefer Ghirardelli.
- Bourbon: This optional ingredient adds a subtle kick of flavor.
Use different nuts. Swap out the walnuts for pecans, almonds or macadamia nuts. You can also do a mix!
Toast the walnuts before using for more flavor. Scatter them on a baking sheet and bake at 350 F for 7 to 10 minutes, stirring occasionally until fragrant. You can also use the nuts in this coffee and walnut cake tray bake.
Swap out the bourbon for whiskey, rum or brandy. Alternatively, you can use pure maple syrup or omit the bourbon entirely.
How to Make Chocolate Walnut Pie
- Prepare pie crust. Roll out the dough and place it in a 9-inch pie plate. Crimp the edges and place in the refrigerator.
- Make the filling. Whisk together the sugar, brown sugar and flour. Add the melted butter, eggs, bourbon and vanilla. Mix until well combined.
- Stir in the walnuts and chocolate chips. Transfer the mixture to the chilled pie crust.
- Bake at 325 F for 50 to 60 minutes or until golden. Cool completely before slicing and serving.
Chill the crust. This first step helps guarantee a flaky crust that isn’t soggy. After lining the pie plate with the dough, simply stick it in the refrigerator while the oven preheats and you make the filling. For an even flakier crust, you can blind bake it.
Use good quality chocolate. This is one of the star flavors of the dish so you want a chocolate that shines! I prefer Ghirardelli semisweet or bittersweet chocolate.
Let the pie cool completely. I know it may be tempting to cut yourself a slice sooner rather than later, but believe me, you want the pie completely cooled first! It makes each slice cleaner and it won’t fall apart.
Make Ahead and Storage Tips
Store covered in the refrigerator for up to 5 days. Make sure pie is completely cooled before storing.
Freeze for up to 3 months. After the pie has cooled, wrap it in plastic wrap and aluminum foil to prevent freezer burn. Freeze on a flat surface and, when ready to defrost, place in the refrigerator overnight. Alternatively, remove the plastic wrap and reheat in the oven at 350 F for 15 to 20 minutes.
Make ahead the pie one or two days in advance and keep it covered in the refrigerator. Allow the pie to sit on the counter for 30 minutes or until room temperature before serving.
Reheat at 350 F for 10 to 15 minutes if you’d like to serve it warm, but it also tastes great at room temperature.
I do not recommend this. Since it’s a liquid-y filling, the crust will get soggy as it freezes and defrosts.
The top will be golden brown and the center will jiggle slightly when gently shaken.
If you like the filling extra gooey, serve it warm with a scoop of vanilla ice cream or dollop of whipped cream. It also tastes delicious at room temperature.
No, Derby Pie originated in Kentucky and is trademarked by Kern’s Kitchen. It’s a popular dessert served at the Kentucky Derby. This recipe includes bourbon, which Kern’s does not. It is a great alternative if you’d like to make a chocolate nut pie at home.
Looking for more baked goods with nuts? Try these recipes next!
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Get the Recipe: Easy Chocolate Walnut Pie
- 1 unbaked pie crust for a 9-inch pie plate
- 1 cup chopped walnuts
- 1 ¼ cup semisweet chocolate chips
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) packed light brown sugar
- ½ cup (56 g) all purpose flour
- ¾ cup (170 g) unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 2 Tablespoons bourbon, optional
- 1 teaspoon vanilla extract
- Whipped cream or vanilla ice cream for serving
- Roll out pie dough and transfer to a 9-inch pie plate. Press dough into the bottom and up the sides of the plate. Crimp the edges. Place in the refrigerator for 30 minutes.
- Preheat oven to 325℉.
- In a large bowl, whisk eggs until frothy. Mix in flour, sugar and brown sugar. Whisk in melted butter, eggs, bourbon (if using) and vanilla. Stir in chocolate chips and walnuts.
- Pour filling into chilled pie crust.
- Place pie plate on a baking sheet in the oven and bake at 325℉ for 50 to 60 minutes. The pie is done when the crust is golden and the filling is set around the edges. The center should jiggle slightly when gently shaken.
- Cool completely, about 3 hours, before slicing and serving with a dollop of whipped cream or scoop of vanilla ice cream.