Having encountered the best chocolate pie ever at Cold Springs Tavern, an old stagecoach stop in
, I'm wondering whether you can persuade the restaurant to share its recipe. I am quite certain it is prepared on premises, is served warm and contains walnuts.
Dee Dee Ruhlow
Dear Dee Dee:
We loved the combination of chocolate with walnuts and rum in this very rich pie, perfect for chocolate lovers! Each slice is great served slightly warmed with a big glass of milk.
Rum-walnut chocolate-chip pie
About 1 hour
10 to 12
Adapted from Cold Springs Tavern. If using a homemade pie shell, blind bake the crust (lined first with foil and weights, then with weights removed) just until set, about 10 to 15 minutes. For store-bought pie crust, par-bake the pie shell just until set, using the instructions on the package.
2 tablespoons rum, preferably Puerto Rican white rum
3/4 teaspoon vanilla
1/3 cup sugar
2/3 cup brown sugar
Scant 1/2 cup (2 ounces) flour
1 cup chopped walnuts
1 (12 ounce) bag semi-sweet chocolate chips, divided
1 1/2 sticks ( 3/4 cups) butter
1 par-baked pie shell
1. Heat the oven
to 350 degrees. In a large bowl, whisk together the eggs with the rum and vanilla. Whisk in the sugar and brown sugar until incorporated, then whisk in the flour. Fold in the walnuts and half of the chocolate chips until evenly incorporated.
2. In a medium
saucepan, melt the butter. Remove from heat and stir in the remaining chocolate chips until melted and combined.
3. Fold the melted
butter and chocolate mixture into the large bowl with the rest of the filling. Pour the filling into the par-baked pie shell. Place the pie in the oven and bake just until the pie sets (it will jiggle just slightly when tapped), 30 to 45 minutes.
4. Remove and cool
completely before serving.