A recipe for rum-walnut chocolate chip pie, plus how to make perfect whipped cream

A little rum, a little vanilla, brown sugar, walnuts and no shortage of chocolate — all wrapped up in a buttery pie crust. What’s not to love? The recipe, from Cold Spring Tavern in Santa Barbara, is one of our favorite pies, perfect served warm with a dollop of fresh whipped cream. You can find the recipe below.

And if you’ve never tried homemade whipped cream, we can’t stress how simple it is. Try it once, and you’ll probably never look at the store brands again. Nothing beats the flavor or texture of the stuff you make yourself, and it’s hardly a complicated process. Purists are right — using a hand whisk is one of the best ways. But some of us think that the food processor method is even better.

Here are some tips for making perfect whipped cream:

Start with cold ingredients AND utensils (put the whisk and bowl in the freezer a few minutes before you begin). Your cream will whip faster if everything is chilled.

Add the sweeteners or flavorings just as the cream begins to thicken and gain volume. You’ll want to do this as the cream whips so the additions mix thoroughly.

It’s easy to over-whip, so keep an eye on things. If you use a stand or hand mixer, work on a lower speed, as this will also improve the overall texture. (If you over-whip the cream and it begins to lose that smooth texture and become stiff and coarse, and you see it separate and begin to curdle, you may be able to fix it. Gently add a little more cream until you regain the proper texture.)

As for the food processor method, it’s a trick from former L.A. Times Test Kitchen director Donna Deane. Place the cold ingredients in the bowl (the bowl and blade do not have to be chilled) and process until you get the consistency you want, barely a minute or two. The texture is fantastic, and it’s the method demonstrated in the photo and video.

×

Los Angeles Times Test Kitchen manager Noelle Carter shows how easy it is to make your own whipped cream. 

RUM-WALNUT CHOCOLATE CHIP PIE

Total time: About 1 hour | Serves 10 to 12

Note: 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.

3 eggs

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.

Each serving: 477 calories; 6 grams protein; 48 grams carbohydrates; 3 grams fiber; 31 grams fat; 14 grams saturated fat; 83 mg. cholesterol; 85 mg. sodium.

Love cooking as much as I do? Follow me @noellecarter

ALSO

This pasta recipe could be the easiest dinner ever

Try this spicy Moroccan carrot salad recipe from Yotam Ottolenghi

Farmers market report: Cucumbers are in season. Here are 6 great recipes