Black Walnut-Chocolate Pie
- For filling, in a bowl lightly beat eggs just until combined. Stir in corn syrup, sugar, and melted margarine. Mix well. Stir in black walnuts. Set filling aside.
- Mix all-purpose flour and salt. Cut in shortening or lard until pieces are the size of small peas. Sprinkle cold water, 1 tablespoon at a time, over mixture, tossing with a fork after each addition until all is moistened. Form dough into a ball. On a lightly floured surface, slightly flatten dough. Roll dough from center to edges, forming a 12-inch circle. Wrap pastry around the rolling pin. Unroll onto a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch it. Trim pastry to 1/2 inch beyond edge of plate. Fold under extra pastry; crimp edge. Sprinkle chocolate pieces over bottom of pastry shell. With pastry shell on oven rack, pour filling into shell.
- To prevent over browning, cover edge of pie with foil. Bake in a 350 degree F oven 20 minutes. Remove foil. Bake 20 to 25 minutes more or until a knife inserted near center of pie comes out clean. Cool. Serve or store, covered, in the refrigerator up to 24 hours. Dollop with whipped cream before serving, if desired. Makes 8 servings.
Nutrition Facts (Black Walnut-Chocolate Pie)
- Per serving:
- 545 kcal cal.,
- 29 g fat
- (4 g sat. fat,
- 80 mg chol.,
- 215 mg sodium,
- 65 g carb.,
- 9 g pro.
- Percent Daily Values are based on a 2,000 calorie diet