Chocolate Harvest Nut Pie Recipes

CHOCOLATE HARVEST NUT PIE

Steps:

• Preheat oven to 350 degrees F.
• In a medium bowl, carefully whisk together brown sugar, cocoa & salt, then add corn syrup, eggs, butter & vanilla, stirring until well blended.
• Stir in pecans, walnuts & almonds, then pour into unbaked pie crust.
• Cover edge of pie with foil to prevent overbrowning of the crust, then bake 30 minutes.
• Remove foil & bake another 25 to 30 minutes or until puffed across the top.
• Remove from oven & cool completely on a wire rack.
• If desired, top with whipped topping & additional nuts. Cover leftovers & store in refrigerator.

CHOCOLATE NUT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl mix 1/2 cup chopped walnuts, flour and butter until well blended . Press mixture into a 9x13 inch pan. Bake in preheated oven for 15 to 20 minutes, or until lightly browned. Allow to cool.
• In a medium bowl, beat cream cheese and sugar until smooth. Fold in 1 1/2 cups of the whipped topping. Spread over cooled crust.
• In a medium bowl, mix chocolate pudding according to directions on package. Spread over cream cheese layer. Prepare vanilla pudding according to directions on package and spread over chocolate layer. Top with remaining whipped topping and sprinkle with 1/2 cup chopped walnuts.

CHOCOLATE-WALNUT PIE

Steps:

• Heat oven to 350°F.
• Press pie crust in 8- or 9-inch pie plate; crimp edges as desired. Place in refrigerator.
• In large bowl, mix flour, brown sugar and salt. Add eggs, melted butter and vanilla; mix until combined. Stir in walnuts and chocolate chips. Spread evenly in pie crust.
• Bake 45 to 50 minutes or until pie is golden. Cool completely before serving, 1 to 2 hours. Top each serving with whipped cream.