Hanni asked me to post the recipe for the Brownie Walnut Pie I baked for Thanksgiving Day this year, and I thought, “Why not do it on Monday and make it a Meatless Monday post?”
Why not, indeed!
Below, is the recipe that I used to make this pie, courtesy of my Betty Crocker Cookbook at home. The link provided above takes you to the Betty Crocker site, where the recipe is also provided, but I noticed that the ingredients and baking times are different there from what I have in my cookbook. Weird. Well, maybe pie testers in the BC kitchen decided to tweak the recipe a bit. Either way, with my old recipe or their new one, I think you will be happy with the results should you choose to bake this pie for a special occasion of your own.
Betty Crocker suggests you use a chocolate sauce as a drizzle for the topping, or some raspberry sauce. I think either would be heavenly, but we ate ours plain. It was rich, custardy, and full of chocolate flavor. I used Ghirardelli chocolate morsels instead of unsweetened chocolate in my pie. The morsels were bittersweet, but they worked fine.
More than fine! Yum!!!
There are two recommendations I would make when baking this pie for your family, and I don’t know if this would enhance the finished product or not, but I would do it next time.
1. Put a pan of water in the oven while baking the pie. The pie top turned out more dry than I like, and I think this would help moisten it a bit.
2. Put a clean dish towel on the pie while it is resting (but not until after 30-45 minutes out of the oven). Because the top crust was dry on my pie, it stayed puffed when it cooled, making for a crunchy topping when I would have rather have had it moist, like a brownie topping. On a brownie, you want that lil bit of flakiness/crust, but without it being too dry.
This pie did what a lot of apple pies do when you use sugar crystals on the top crust before popping it into the oven. That maneuver makes the crust stand stiff after the pie filling sinks into the bottom crust, leaving air between the pie filling and the raised, crunchy crust (which is oh, so good, but I want it resting on the pie filling when I cut into it with a fork). That’s just me. If you don’t mind the air between your filling and your crust, this step can be skipped.
Note: Do not cover pie with dish towel right out of the oven. It will make the pie sweat and wet the top, and nobody likes a wet brownie.
Moist, yes. Wet, no!
Other than these two tricks, that I think would help to make the completed pie even more luscious, I would make no alterations to either recipe.
This pie was very chocolate-y and definitely a recipe I would make again, but not until company comes over to share it with us. Too much pie for a man and his mate alone. Enjoy!