Salty Walnut Chocolate Pie – Sweet & Savory Dessert
Craving the perfect mix of sweet and salty? This Salty Walnut Chocolate Pie has everything you want in a decadent dessert. Dark chocolate, buttery walnuts, and a sprinkle of sea salt create a pie that’s rich in flavor and texture. Each bite balances sweetness and crunch, while the sea salt adds just the right amount of savory goodness.
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The Best Salty Walnut Chocolate Pie Recipe
When you’re looking for a pie that stands out, this Salty Walnut Chocolate Pie is the best. The combination of rich, dark chocolate, crunchy walnuts, and light brown sugar will keep your guests asking for more. Topped with a sprinkle of sea salt, this pie elevates the sweet and salty flavor game.
Notes on Ingredients
- Chocolate chips: Hershey’s dark chocolate chips give a rich, slightly bitter balance to the sweetness of the filling.
- Walnuts: Toasted walnut pieces add a buttery crunch, creating a satisfying texture contrast with the gooey filling.
- Corn syrup: Dark corn syrup enhances the sweetness and adds depth to the pie’s flavor.
- Sea salt: A key element that enhances the overall taste, ensuring the perfect balance of savory and sweet.
How to Make Salty Walnut Chocolate Pie
- Preheat the oven to 375°F.
- Place the chocolate chips on the bottom of the unbaked pie shell and set it aside.
- In a bowl, whisk together the melted butter and brown sugar until combined. Add the flour, eggs, and corn syrup, mixing well.
- Stir in the walnut pieces and pour the mixture over the chocolate chips in the pie shell.
- Bake for 45 minutes to an hour, or until the filling is puffed up and set at the edges but still slightly jiggly in the center.
- Cool the pie completely before serving. Sprinkle with sea salt just before slicing and enjoying.
How to Serve Salty Walnut Chocolate Pie
This pie is perfect served slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast between the warm, gooey filling and the cold topping is divine. You can also enjoy it at room temperature for a more solid texture.
How to Store Salty Walnut Chocolate Pie
- Room temperature: The pie can be stored at room temperature, covered, for up to 2 days.
- Refrigerator: If you want to keep it longer, store it in the refrigerator for up to 5 days. Allow it to come to room temperature before serving for the best texture.
Nutrition information
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 645.15 kcal | 32% |
| Total Fat | 39.71 g | 57% |
| Carbs | 69.44 g | 27% |
| Sugars | 52.82 g | 59% |
| Protein | 8.12 g | 16% |
| Sodium | 341.65 mg | 17% |
| Fiber | 3.08 g | 11% |
| Saturated Fat | 15.39 g | 77% |
| Trans Fat | 0.02 g | – |
| Monounsaturated Fat | 8.02 g | – |
| Polyunsaturated Fat | 11.33 g | – |
| Cholesterol | 97.81 mg | 33% |
| Calcium | 70.39 mg | 9% |
| Magnesium | 75.99 mg | 20% |
| Potassium | 278.19 mg | 8% |
| Iron | 3.1 mg | 22% |
| Zinc | 1.45 mg | 15% |
| Phosphorus | 168.73 mg | 24% |
| Vitamin A | 133.42 mcg | 17% |
| Vitamin C | 0.29 mg | 0% |
| Thiamin B1 | 0.11 mg | 10% |
| Riboflavin B2 | 0.13 mg | 10% |
| Niacin B3 | 0.57 mg | 4% |
| Vitamin B6 | 0.17 mg | 12% |
| Folic Acid B9 | 35.59 mcg | 18% |
| Vitamin B12 | 0.21 mcg | 8% |
| Vitamin D | 0.34 mcg | 4% |
| Vitamin E | 0.76 mg | 6% |
| Vitamin K | 3.01 mcg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Salty Walnut Chocolate Pie
Can I use milk chocolate instead of dark chocolate?
Yes, but the pie will be much sweeter. Dark chocolate provides a nice contrast to the sweetness of the filling.
What if my pie filling is still too jiggly after baking?
If the center is too loose, leave it in the oven for a few more minutes. The filling should be slightly jiggly but not liquid.
Can I substitute pecans for walnuts?
Absolutely! Pecans will give a similar texture and flavor.
The Best Salty Walnut Chocolate Pie Recipe
Ingredients
- 9 ″ unbaked pie shell
- 1 cup Hershey’s dark chocolate chips
- 1 cup light brown sugar
- 2 tbsp all-purpose flour
- 3 eggs
- 1/2 cup unsalted butter melted
- 2/3 cup dark corn syrup
- 1 1/2 cup walnut pieces
- 1 tsp sea salt more to taste if desired
Instructions
- Preheat oven to 375°
- Scatter the cup of chocolate chips on the bottom of the unbaked shell, set the shell aside.
- In a medium bowl, whisk the melted butter with the sugar.
- Add the flour, eggs and corn syrup. Mix well. Mix in the walnut pieces.
- Pour the mixture into the pie shell, on top of the chocolate chips, and bake for 45 mins to an hour.
- The filling will be puffed up and set at the sides, but still slightly jiggly in the center.
- Don’t hesitate to leave it in longer if need be, the filling should be slightly jiggly but not sloshing around or it won’t set.
- Cool completely and sprinkle with sea salt just before serving.
