Recipe for Chocolate and walnut pie
Pies are always a welcome at my home. A freshly baked, warm pie is absolutely irresistible for my kids. I have made some changes to the original recipe according to my taste. The shortcrust pastry comes out really good and the sweetness of this pie is perfect. My guests have always appreciated this dessert.
Plain flour can be replaced with whole wheat flour to make this recipe completely nutritious for the children. The taste doesn’t differ much.
The same recipe can be used to make tarts.
This pie can be made as a tea time snack or for a kids party (Tarts-in tart moulds)
For Short Crust Pastry
- Plain flour – 200gms
- Butter - 100gms
- Sugar – 100gms
- Egg – 1
- Baking powder - 1 flat tsp
- Vanilla essence – 1 tsp
For Filling
- Milk – 100ml
- Eggs – 2
- Butter – 50gms
- Sugar –75gms
- Cocoa – 20gms
- Walnuts – 50gms (roughly chopped)
How to make the filling
Put all the ingredients in a saucepan except the walnuts and the dates.
Keep stirring continuously on low flame until the mixture becomes thick enough to coat the back of the spoon.
Keep aside to cool.
How to make the Pastry
Cream the butter. Add sugar; beat well until pale in colour.
Add the egg and beat until fluffy.
Add the flour, baking powder and vanilla essence. Mix well to make soft dough. (Do not knead the dough much)
Keep in the freeze for 10mins.
Remove the pastry from the freeze, put it between two sheets of cling film and roll it to 5mm thickness.
Remove the top sheet of cling film and flip the rolled pastry over a pie dish. Adjust the pastry to take the shape of the dish.
Pour the mixture on the pastry and cover with another rolled pastry or stripes of the pastry dough.
Prick the dough at 5 to 6 places and give an egg wash for the golden glaze.
Bake in the preheated oven at 180 deg for 30mins.
Tips
- The pastry dough should not be kneaded much.
- For easy handling the pastry should be rolled between two sheets of cling film.
- The filling should be half filled in the pie dish as the filling rises while baking.
- Let the pie cool for 5 to 7 minutes before de-moulding
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