Ingredients
Scale
- 1 (9-inch) unbaked deep-dish pie crust
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 2 large eggs, room temperature
- 1 teaspoon spiced-flavor extract (cinnamon/nutmeg blend)
- 1 cup semi-sweet chocolate chips
- 1 cup chopped walnuts or pecans
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Place your unbaked pie crust into a 9-inch deep-dish pie plate. If you are using a homemade crust, crimp the edges decoratively. Set the crust aside while you prepare the filling.
- In a large mixing bowl, whisk together the melted butter, granulated sugar, and all-purpose flour until smooth. Add the eggs one at a time, beating well after each addition. Stir in the spiced-flavor extract and the salt until the mixture is uniform and creamy.
- Gently fold the semi-sweet chocolate chips and the chopped walnuts into the batter using a spatula. Ensure the chips and nuts are evenly distributed so every slice has the perfect crunch-to-chocolate ratio.
- Pour the mixture into the prepared pie crust. Place the pie on the center rack of the oven. Bake for 45 to 50 minutes, or until the top is golden brown and the center is set but still slightly soft to the touch. If the crust edges brown too quickly, cover them with aluminum foil halfway through.
- Remove the pie from the oven and place it on a wire rack. Allow the pie to cool completely—at least 2 hours—before slicing. This cooling period is crucial for the filling to set properly. Serve at room temperature or slightly warmed with a dollop of whipped cream.
- Cook Time: 60 minutes