Pies

Chocolate Raisin Walnut Pie

chocolate-raisin-walnut-pie

Cook Time: 45 Min

Yield: 8 Servings

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Ingredients

CRUST

  • 6 Tbsp. Crisco® All-Vegetable Shortening
  • 1 1/2 tsps. milk
  • 1/4 tsp. white vinegar
  • 2 Tbsp. hot water
  • 1 C. all-purpose flour
  • 3/4 tsp. Clabber Girl® Corn Starch
  • 1/2 tsp. salt

FILLING

  • 3 large eggs
  • 1 C. dark corn syrup
  • 2/3 C. sugar
  • 1/3 C. butter
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1/4 tsp. Spice Islands® Ground Saigon Cinnamon
  • 3/4 C. milk chocolate chips
  • 3/4 C. chopped walnuts
  • 1 C. dark raisins

Directions

  1. BEAT shortening, milk and vinegar in medium bowl with electric mixer at medium speed. Add hot water; mix well. Stir together flour, cornstarch and salt in a small bowl. Gradually add flour mixture to shortening mixture, mixing until dough forms. Shape into a ball. Wrap in plastic wrap and chill at least 1 hour.
  2. HEAT oven to 400°F. Whisk eggs, corn syrup, sugar, butter, vanilla and cinnamon in large bowl until well blended. Stir in chocolate chips and walnuts.
  3. ROLL dough from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a 11-inch circle. Transfer dough to 9-inch pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate. Trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired.
  4. SPRINKLE raisins evenly in bottom of pie crust. Pour filling over raisins. Bake 10 minutes. Reduce oven temperature to 350°F. Bake an additional 30 minutes or until center is just set. Cool completely on wire rack.

Chocolate Raisin Walnut Pie

chocolate-raisin-walnut-pie

Cook Time: 45 Min

Yield: 8 Servings

Ingredients

CRUST

  • 6 Tbsp. Crisco® All-Vegetable Shortening
  • 1 1/2 tsps. milk
  • 1/4 tsp. white vinegar
  • 2 Tbsp. hot water
  • 1 C. all-purpose flour
  • 3/4 tsp. Clabber Girl® Corn Starch
  • 1/2 tsp. salt

FILLING

  • 3 large eggs
  • 1 C. dark corn syrup
  • 2/3 C. sugar
  • 1/3 C. butter
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1/4 tsp. Spice Islands® Ground Saigon Cinnamon
  • 3/4 C. milk chocolate chips
  • 3/4 C. chopped walnuts
  • 1 C. dark raisins

Directions

  1. BEAT shortening, milk and vinegar in medium bowl with electric mixer at medium speed. Add hot water; mix well. Stir together flour, cornstarch and salt in a small bowl. Gradually add flour mixture to shortening mixture, mixing until dough forms. Shape into a ball. Wrap in plastic wrap and chill at least 1 hour.
  2. HEAT oven to 400°F. Whisk eggs, corn syrup, sugar, butter, vanilla and cinnamon in large bowl until well blended. Stir in chocolate chips and walnuts.
  3. ROLL dough from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a 11-inch circle. Transfer dough to 9-inch pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate. Trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired.
  4. SPRINKLE raisins evenly in bottom of pie crust. Pour filling over raisins. Bake 10 minutes. Reduce oven temperature to 350°F. Bake an additional 30 minutes or until center is just set. Cool completely on wire rack.

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