Chocolate Mixed Nut Pie
- Preheat oven to 350 degrees F. Prepare pastry. On a lightly floured surface, slightly flatten pastry. Roll into a 12-inch circle. Transfer to a 9-inch pie plate, being careful not to stretch pastry. Trim to 1/2 inch beyond edge of plate, fold pastry under even with rim, and crimp as desired.
- In a medium bowl whisk together eggs, corn syrup, brown sugar, butter, and espresso powder until combined. Stir in nuts and chocolate.
- Place pastry-lined pie plate on oven rack. Carefully pour filling into pastry shell. To prevent over- browning, cover edge of pie with foil. Bake 25 minutes; remove foil. Bake 20 to 25 minutes more or until a knife inserted near center comes out clean. Cool on a wire rack. Cover; chill within 2 hours. Serve with cinnamon ice cream or Cinnamon Whipped Cream.
From the Test Kitchen
Cinnamon Whipped Cream
In a chilled small bowl beat 1/2 cup heavy cream, 1 Tbsp. sugar, 1 1/2 tsp. coffee liqueur (if desired), 1/4 tsp. vanilla, and 1/8 tsp. ground cinnamon with a mixer on medium until soft peaks form (tips curl).
Look for Mexican chocolate, such as Ibarra or Taza, at Mexican markets or in the Hispanic section of supermarkets.
Pastry for a Single-Crust Pie
- In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time (1/4 to 1/3 cup total), until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together.