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By Marian Cooper Cairns, Country Living
Total Time: 2 hrs 15 mins
Prep Time: 20 mins
Yields: 8 serving(s)
More Recipe: Buttermilk Pie with Pecan Crust Recipe
Ingredients
- all-purpose flour, for work surface
- 1/2 recipe Basic Pie Dough
- 4 c. coarsely chopped raw nuts
- 1 large egg
- 2 tsp. pure vanilla extract
- 1/4 c. plus 1 1/2 tbsp. whipping cream, divided
- 1/2 c. packed light brown sugar
- 1/2 c. pure maple syrup
- 1/2 c. unsalted butter
- 1 tsp. flaked sea salt (such as Maldon), divided
- 2 oz. bittersweet chocolate, chopped
Directions
- Preheat oven to 375 degrees F with the rack in the lowest position. On a floured surface, roll pie dough to a 13" circle. Transfer to a 9" pie plate; fold edges under to align with the rim of the plate; crimp. Chill at least 15 minutes.
- Toast nuts, in a single layer, on a baking sheet, stirring once, until lightly toasted, 5 to 7 minutes. Cool completely.
- Whisk together egg, vanilla, and 1/4 cup cream in a bowl. Bring brown sugar, maple syrup, butter, and 1/2 teaspoon salt to a boil in a medium saucepan over medium-high heat. Stir in toasted nuts. Quickly stir in cream mixture. Pour hot filling into crust.
- Bake until filling is bubbling in the center, 25 to 30 minutes. Cool, on a wire rack, at least 1 hour.
- Microwave chocolate and remaining 1 1/2 tablespoons cream, stirring at 20-second intervals, until melted and smooth, about 1 minute. Drizzle over pie, and sprinkle with remaining 1/2 teaspoon salt.
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