Rum-walnut chocolate-chip pie
Dear SOS: Having encountered the best chocolate pie ever at Cold Springs Tavern, an old stagecoach stop in Santa Barbara, 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.
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.
In a medium saucepan, melt the butter. Remove from heat and stir in the remaining chocolate chips until melted and combined.
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.
Remove and cool completely before serving.
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