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Rum-walnut chocolate-chip pie

Time 1 hour
Yields Serves 10 to 12
Rum-walnut chocolate-chip pie
(Bob Chamberlin / Los Angeles Times)
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.

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.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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