level: easy   Makes one 9-inch pie, 6 to 8 slices

Crust:
1 recipe Traditional Pastry Piecrust dough for a 9-inch single-crust pie
¼ cup heavy cream (to glaze the crimped pie edges)

Filling
2 large eggs
½ cup unbleached all-purpose flour
½ cup granulated sugar
½ cup firmly packed light brown sugar
½ pound (2 sticks) salted butter, melted and cooled
1¼ cups semisweet chocolate chips
1 cup coarsely chopped walnuts

Method:
Preheat the oven to 350°F.
To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days.

Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Using your thumb and index finger, crimp the edges of the pie shell.

Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Set the pie shell to the side while you make the filling.

To prepare the filling, using an electric mixer on medium speed, beat the eggs until they are foamy. Add the flour, granulated sugar, and brown sugar, beating them together until a very pale yellow color has been achieved.

Pour in the butter and mix until a light shade of brown is achieved. Add the chocolate chips and walnuts and mix them in at low speed. Place the chocolate-walnut mixture in the pie shell, distributing it evenly.

To bake, place the pie plate on a baking sheet and bake for approximately 45 minutes, or until the top of the pie turns golden brown. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 hour before serving.

Chocolate Walnut Pie is best served either at room temperature or warmed at 350°F for about 10 minutes. It can be stored at room temperature for up to 3 days.

Chocolate Walnut Pie