Chocolate Chip Walnut Pie

Chocolate Chip Walnut Pie

Nancy 0

"A VERY rich chocolate and walnut pie. Milk or mini chocolate chips may be used instead of semisweet chips. Be sure to cool the pie shell before filling."

Ingredients 1 h {{adjustedServings}} servings 502 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 502 kcal
  • 25%
  • Fat:
  • 30.3 g
  • 47%
  • Carbs:
  • 54.3g
  • 18%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 182 mg
  • 7%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a bowl, stir together brown sugar, flour, baking powder, and 1/4 teaspoon cinnamon. Add eggs, stir until blended. Stir in chocolate chips and walnuts. Pour into baked pie crust.
  3. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes until lightly browned and set. Serve slightly warm or at room temperature with spiced cream.
  4. To Make Spiced Cream: Mix together whipping cream, confectioners' sugar, vanilla, 1/4 teaspoon cinnamon, and nutmeg.
Tips & Tricks
Chewy Peanut Butter Chocolate Chip Cookies

Peanut butter and chocolate chunks make these chewy cookies addictive.

Chocolate Chip Pumpkin Bread

See how to make super-moist pumpkin bread studded with chocolate chips.

Rate recipe

Your rating


Reviews 10

  1. 14 Ratings


This is GREAT! I will make this again.


Oh my, oh my! When I found out that my dinner guest was going to be delayed, I decided that I would try to find a QUICK pie to fix, knowing chocolate pie was his favorite. When I came across this recipe, I decided to go for it as I happened to have all the ingrediants called for. I almost thought it was a mistake when it called for the ingrediants to be put into an already baked pie crust and baked again, but it's not. It got RAVE reviews, and is simple as, well, pie! I suggest that you try this recipe AS IS before fooling with TRULY beggs for some rum extract, I think, but a FABULOUS and impressive pie all on it's own. Am making three for a funeral dinner tomorrow. P.S. If you have brown sugar, use it. This is the one of few recipes I've made that I really believe would be noteably downgraded by a substitute. FABULOUS. This is going to be one of my new favorites to make and take. One you can really be proud of.


This was a disaster. I baked longer than recipe called for on bottom rack and the next morning when I cut the pies to take to a pot luck they oozed out of the pan in a gooey mess. A waste of time and money.