Brownie-Walnut Pie
- 6 tablespoons unsalted butter, diced
- 3 ounces unsweetened chocolate, chopped
- 1 1/4 cups packed dark brown sugar (about 9 ounces)
- 3 eggs, at room temperature
- 3/4 cup flour
- 1/4 teaspoon fine salt
- 1/2 cup walnut pieces, toasted
- Biscotti Crumb Crust, recipe follows
- Walnut halves, optional
- Ice cream or sweetened whipped cream, optional
- One 5.5-ounce box biscotti (about 8), coarsely broken
- 1/2 stick unsalted butter, chilled and diced
- 1/4 cup packed dark brown sugar
- Preheat the oven to 350 degrees F.
- Whisk the butter and the chocolate over low heat in a heavy medium saucepan until the chocolate is almost melted.
- Remove the pan from the heat and whisk until the chocolate is fully melted and the mixture is smooth.
- Whisk in the sugar, then the eggs, one at a time.
- Stir in the flour and salt with a flexible rubber spatula.
- Stir in the nut pieces.
- Scrape the batter into the prepared Biscotti Crumb Crust.
- Press a ring of walnut halves, if using, into the batter around the top edge.
- Place the pie on a baking sheet and bake until the outer 2 to 3 inches are slightly puffed and dry looking and the center is set, 35 minutes.
- A wooden skewer inserted into the center should come out with some moist batter still attached.
- Cool the pie completely on a rack.
- Cut the pie into wedges and serve with ice cream or whipped cream, if using.
- Preheat the oven to 350 degrees F.
- Blend the biscotti, butter and sugar in a food processor until the crumbs are moist and stick together when pressed.
- Firmly press the crumb mixture over the bottom and up the sides of a 9-inch glass pie dish, building up a high rim.
- Bake the crust until golden and feels firm to the touch, 15 minutes.
- Cool the crust completely.
- Yield: 1 pie crust.
unsalted butter, chocolate, brown sugar, eggs, flour, salt, walnut, crumb crust, walnut halves, cream, biscotti, unsalted butter, brown sugar
Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/brownie-walnut-pie-recipe.html (may not work)