Chocolate Walnut Pie
This recipe is for my popular chocolate walnut pie. It’s always a huge hit at Thanksgiving and although it’s not as clean as some of my other recipes, it’s a great option for the holidays! We’ve done Thanksgiving at someone else’s house the past several years and this is always my go to dessert! Not only is it a huge hit, but people always want the recipe so here I am sharing it. Enjoy!
Note: If you already have a favorite pie crust, use it! This gluten free pie crust tastes great but isn’t the easiest to work with. See my photos below on how I manipulate it in an easier way than rolling it out.
For the crust:
1 1/4 Cup gluten free all purpose flour or a mix of equal parts oat flour, millet flour, and almond flour
1 Tablespoon coconut sugar
1 Teaspoon sea salt
1/2 cup of cold butter of your choice (I used Miyokos)
2 Teaspoons apple cider vinegar
For the Filling:
3 Eggs (for a vegan version, flax eggs work okay but it turns out a little flatter so I’ll add extra walnuts/chocolate chips)
3/4 Cup of coconut sugar
1/2 Cup of real maple syrup
1/4 Cup of avocado oil OR melted coconut oil
1 Tablespoon vanilla extract
1/2 Teaspoon sea salt
1 1/2 Cups chopped walnuts
1/2 Cup of chocolate chips (I used Enjoy Life)
Optional: 2 Tablespoons of bourbon or spiced rum for extra flavor
Directions:
Make the crust. Add the flour, sugar, and salt to a food processor and pulse to combine. Add the butter and pulse until it is broken into tiny pieces. Add the vinegar and 1 Tablespoon of ice water at a time until it starts to come together. It should still be a little crumby, but stick together when you try to form it. (Note: if you don’t have a food processor, a pastry blender or simply your hands will work!)
Scoop the dough out onto a piece of parchment paper and set on a pan. Place in the fridge while you make the filling. (See photo).
3. Preheat the oven to 425 degrees.
4. Make the filling! In a large bowl, whisk together the eggs, coconut sugar, maple syrup, oil, vanilla, salt, walnuts, chocolate chips, and bourbon/rum if you’re using it. Set aside.
5. Take the dough out of the fridge and place the dough ball directly into your pie plate. You can oil the pie plate if you wish but I’ve found that there is enough butter in the crust itself to prevent any sticking.
6. This part is different than most crust recipes, but believe me, it’s easier than trying to roll out the dough and transfer to a pie plate! Using your fingers, gently press the dough around the pie plate, guiding it to fill all areas. (See photo).
7. Place the pie plate in the fridge for a minute and give the filling another stir (see photo). When you’re ready and the oven is preheated, pour the filling into the pie plate. Reduce the heat to 350 degrees and bake for 55 minutes, or until the edges are golden brown and the filling feels firm to the touch. Let cool completely before serving.
Filling
For more easy, healthy food ideas, find me on Instagram @yourtruepeace or join the Facebook group Your True Peace
With love, Amanda