Recipes and Cooking Chocolate Mixed Nut Pie Be the first to rate & review! Give pecan pie the year off and try this mixed nut and chocolate dessert at your holiday dinner for the perfect mix of sweet and salty. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 14, 2020 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 25 mins Bake Time: 45 mins Total Time: 25 mins Servings: 8 Ingredients 1 recipe Pastry for Single-Crust Pie 3 eggs, lightly beaten 1 cup light-color corn syrup ⅔ cup packed dark brown sugar ⅓ cup butter, melted 1 teaspoon instant espresso coffee powder 1 ¼ cup dry-roasted salted mixed nuts, coarsely chopped 3 ounce sweet-style Mexican chocolate* or bittersweet chocolate, chopped Cinnamon Ice Cream Pastry for a Single-Crust Pie 1 ½ cup all-purpose flour ¼ teaspoon salt ¼ cup shortening or lard ¼ cup butter, cut up, or shortening or lard ¼ cup ice water Directions Preheat oven to 350°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. 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. 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). Mexican Chocolate Look for Mexican chocolate, such as Ibarra or Taza, at Mexican markets or in the Hispanic section of supermarkets. Rate it Print