"This decadent pie, developed by cookbook author Carole Walter, deserves its naughty moniker; it features a fudge chocolate filling sandwiched between layers of sweet, buttery nut crust and drizzled with a chocolate fudge glaze.  This deep-dish extravaganza is a delightfully rustic pie best appreciated shortly after it comes out of the oven and accompanied by a scoop of vanilla ice cream."

Lauren Salkeld, Chocolatier Magazine

NAUGHTY FUDGE-NUT DEEP DISH PIE

Serves:  8-10

Ingredients:

FOR CRUST:                                                       FOR GLAZE:

3 cups walnut                                                        1 oz bittersweet chocolate, chopped

4 tsp sugar                                                            1 Tb heavy cream

5 Tb unsalted butter, softened                              ½ tsp hot water

                                                                              ½ tsp light corn syrup

FOR FILLING:                                                        Few drops of vanilla extract

12 oz. bittersweet chocolate, chopped

10 Tb unsalted butter, softened

1 ½ tsp vanilla extract

5 large egg yolks

4 large eggs

½ cup superfine sugar

Procedure:

Position rack in lower third of oven and preheat to 325 degrees.  Butter and flour a deep dish 9 ½” Pyrex pie plate.

Combine walnuts and sugar in a food processor and pulse until walnuts are medium-chopped.  Empty mixture into a bowl and work in softened butter with your fingertips.  Measure 1 cup of nut mixture and sprinkle it evenly into bottom of pie plate.  Place a strip of waxed paper over nuts and using the bottom of a glass, press nuts firmly and evenly into pie plate to form a nut layer covering just the bottom.

Place chocolate in top a double boiler and slowly melt over simmering water.  Blend in butter, 1 tablespoon at a time, mashing it as needed, then add vanilla extract.

Using an electric mixer with whisk attachment, beat egg yolks and eggs on medium high until thickened and light in color, about 2 minutes.  Reduce speed to low and blend in melted chocolate mixture.

Pour half of fudge filling into nut-lined pie plate.  Sprinkle with ½ of remaining nut mixture.  Top with remaining fudge filling, then scatter remaining nut mixture over top.

Bake for 40-45 minutes or until a toothpick inserted into center is slightly moist, but not wet.  Do not over-bake.  As the pie cools, center will be firm.  This pie should stand at least 8-10 hours before serving.

For the glaze, place all ingredients in an ovenproof glass bowl and set over simmering water.  Stir frequently until chocolate is melted and mixture is smooth.  Let cool until thickened, but still pourable.  Drizzle glaze over top of cooled pie using the tip of a teaspoon.  This pie is best when eaten slightly warm with French vanilla ice cream or whipped cream.

   Copyright 2008

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