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Rum-walnut chocolate-chip pie

Rum-walnut chocolate-chip pie
Bob Chamberlin / Los Angeles Times

Dear SOS: Having encountered the best chocolate pie ever at Cold Springs Tavern, an old stagecoach stop in Santa Barbara, I'm wondering whether you can persuade the restaurant to share its recipe. I am quite certain it is prepared on ... Read more

Total time: About 1 hour | Serves 10 to 12
  • 3 eggs
  • 2 tablespoons rum, preferably Puerto Rican white rum
  • 3/4 teaspoon vanilla
  • 1/3 cup sugar
  • 2/3 cup brown sugar
  • Scant 1/2 cup (2 ounces) flour
  • 1 cup chopped walnuts
  • 1 (12 ounce) bag semi-sweet chocolate chips, divided
  • 1 1/2 sticks ( 3/4 cups) butter
  • 1 par-baked pie shell

Step 1Heat the oven to 350 degrees. In a large bowl, whisk together the eggs with the rum and vanilla. Whisk in the sugar and brown sugar until incorporated, then whisk in the flour. Fold in the walnuts and half of the chocolate chips until evenly incorporated.

Step 2In a medium saucepan, melt the butter. Remove from heat and stir in the remaining chocolate chips until melted and combined.

Step 3Fold the melted butter and chocolate mixture into the large bowl with the rest of the filling. Pour the filling into the par-baked pie shell. Place the pie in the oven and bake just until the pie sets (it will jiggle just slightly when tapped), 30 to 45 minutes.

Step 4Remove and cool completely before serving.

Note: Adapted from Cold Springs Tavern. If using a homemade pie shell, blind bake the crust (lined first with foil and weights, then with weights removed) just until set, about 10 to 15 minutes. For store-bought pie crust, par-bake the pie shell just until set, using the instructions on the package.


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