What goes best with pie? People, of course!

Chocolate Walnut Pie

It is a tradition for Martin and me to host a decent-sized gathering for Thanksgiving. Sadly, this year we won't be seeing sisters, brothers, nieces, nephews, or dear friends who may have shared a few memories, some laughs, and a great meal.

(NOT cooked by me; I've been known to forget putting sugar in my chocolate walnut pies. D'oh!)

The decision wasn't easy. Still, better to play it safe now so that we can share the future making new memories.

Like many others, we will call, FaceTime, or Zoom call with those who will be missed this year. No, it won't be the same as actually sharing smiles face-to-face.

I've no doubt that, eventually, life will go back to normal. When it does. I can't wait to kiss and to hug all those who have filled my life with joy and sweetness.

Until then, I'll have plenty of time to practice my pies—with sugar. If you want my recipe, click here…

—Josie

JOSIE BROWN'S PIE RECIPE

Ingredients

  • 1/2 stick of butter or margarine
  • 1 BAR of at least 70% dark chocolate
  • 1/2 cup light brown sugar
  • 1/2 cup dark corn syrup
  • 3 eggs, beaten
  • 1 teaspoon vanilla extract
  • 1/4 Amaretto (Bailey's or Carolans works, too)
  • 1 tablespoon of flour
  • 1 cup coarsely chopped walnuts
  • 1 unbaked 9-inch pie crust (my favorite is Pillsbury's roll-out crust, found in the refrigerated foods area)
  • Pinch of salt

Directions

  1. Heat oven to 350°F.
  2. Prick bottom and sides of pie crust with fork. Press heavy-duty aluminum foil onto bottom and around side of pie crust; fill with uncooked rice or beans. Bake 10 minutes; remove foil and rice. Bake additional 7 minutes or until pale golden brown. Cool on wire rack.
  3. Reduce oven temperature to 325°F. Stir together chocolate, walnuts and flour in medium bowl; set aside.
  4. Beat butter and sugar in large mixer bowl until well blended. Add eggs, one at a time, beating well after each addition. Beat in corn syrup, vanilla and salt, beating just until blended. (Mixture may look curdled.) Stir in walnut mixture.
  5. Pour mixture into baked pie crust.
  6. Bake 55 to 60 minutes or until outer edges of pie are set and a wooden pick inserted in the center comes out with just melted chocolate. Center will still be jiggly. Cool completely on wire rack. Cover; store up to 2 days at room temperature or if storing longer, refrigerate. 8 servings.

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