Chocolate-Chip Walnut Pie

Think of this as a pecan pie that traded its pecans for walnuts and threw in a generous cup of semi-sweet chocolate chips for good measure. The filling is that same gloriously gooey, caramel-sweet custard made from eggs, corn syrup, and sugar, but with melted chocolate pockets throughout.

Baking low and slow is what keeps this pie from turning into a puffed-up mess. The gentle heat lets the filling set gradually from the edges inward, giving you a smooth, fudgy interior instead of a dry, overbaked one. You’ll know it’s done when the top puffs evenly and just starts to crack.

The chocolate chips partially melt during baking but don’t fully dissolve, so you get gooey chocolate streaks and soft chips throughout the filling. The walnuts float to the top and toast lightly, adding crunch to every slice.

Chill this pie before serving. The filling firms up in the fridge and slices cleanly instead of oozing everywhere.

Pro Tips

• Use light corn syrup, not dark. Dark corn syrup has a stronger molasses flavor that can overpower the chocolate.
• Beat the eggs gently, just until blended. Over-whisking creates air bubbles that make the filling crack more during baking.
• Let the pie cool to room temperature before chilling. Putting a hot pie in the fridge can cause the crust to get soggy from condensation.
• This pie freezes well. Wrap tightly and thaw in the fridge overnight before serving.

Variations

• Bourbon chocolate: Add two tablespoons of bourbon to the filling for a boozy, Southern-style dessert.
• Dark chocolate upgrade: Use bittersweet chocolate chunks instead of semi-sweet chips for a more intense, less sweet chocolate flavor.