Walnut turtle pie

By á-1669

Ingredients

• Crust:
• 8 oz. All purpose flour, plus extra for work surface
• 1/3 c. Sugar
• 1 t. Salt
• 1/4 c. Cocoa powder
• 1/2 lb. Unsalted butter ( cold, 1/2 inch diced)
• 2-3 T. Ice water
• Pam coating
• Filling:
• 1 1/4 c. Light corn syrup
• 1/2 lb. Unsalted butter
• 1/2 t. Salt
• 6 oz. Semi-sweet chocolate chips
• 6 large eggs
• 1 3/4 c. Sugar
• 1 T. Vanilla extract
• 1/2 c. Dark creme de cocoa
• 12 oz. Walnuts, roughly chopped

Preparation

Step 1

Make crust by combining the flour, 1/3 c. Sugar, 1 t. Salt, cocoa powder and 1/2 pd. Diced butter in bowl of electric mixer. Mix on medium-low speed until cornmeal consistency. Add 2 T. Ice water and mix to form smooth ball (use extra T. If needed). Divide dough in Half.
Lightly flour cutting board-roll out dough to 10" circle-1/4 in. thick. Spray inside of pan (9 in. Cheesecake pan) and lay crust inside-press down and up Sides 2 in. Repeat with other piece of dough. Refrigerate.
For filling:
Combine corn syrup and butter in saucepan. Bring to low boil. Remove from heat-stir in chocolate chips.
In mixing bowl, whisk eggs, 1 3/4 c. Sugar, vanilla, and creme de cocoa. Add reserved corn syrup mixture-blend well.
Sprinkle walnuts evenlybover bottom of crusts, pour in batter. Place pans on baking sheet-bake 325 degrees 1 hr. 30 min. Or until center puffs up and apprehended.
Remove pies from oven, allow to cool 15 min. at room temp. Transfer to refrigerator for at least 4 hours or overnight. Store leftovers, covered in refrigerator up to 4 days.
Serve with whipped cream or vanilla ice cream.