Gallery Chocolate Chip Walnut Pie

Think of this as a cookie dough that grew up and moved into a pie shell. The filling pulls its richness from melted butter, two whole eggs, and equal parts granulated and brown sugar. That brown sugar is what gives the pie its signature chewy, almost-blondie texture once it cools.

Flour holds the custard together while the chocolate pieces melt into pockets and the walnuts toast as the pie bakes. The directions say to bake until a toothpick comes out clean, but don’t wait for the surface to crack the way a brownie would. The center will still jiggle slightly when you pull it from the oven and firms up as it cools.

Serve warm with a scoop of vanilla ice cream so it melts into every crack.

Chef Tips

• Make sure the melted butter has cooled before stirring it in, or it will start cooking the eggs and curdle the filling.
• Toast the walnuts in a dry pan for a few minutes before folding them in. It deepens their flavor and keeps them from going soggy.
• If the crust edges start browning too fast, tent them with foil for the last 15 minutes.
• Let the pie rest at least 30 minutes after baking. Cutting too soon means a runny center.

Variations

• Swap the walnuts for pecans for a Kentucky Derby pie spin.
• Add a tablespoon of bourbon to the filling for warmth and depth.
• Use a mix of dark and milk chocolate chunks instead of standard chocolate pieces for more contrast.