Dark Chocolate Walnut Caramel Pie
Indulge in the ultimate dessert decadence with this Dark Chocolate Walnut Caramel Pie, a showstopping treat that perfectly balances rich flavors and luscious textures. This recipe begins with a buttery, flaky homemade pastry crust, baked to golden perfection. A sumptuous layer of homemade caramel, infused with a hint of salt, is poured over crunchy, toasted walnuts for a nutty, sweet base. It's all crowned with a silky dark chocolate ganache, boasting the bold bitterness of 70% cocoa or higher, creating an irresistible contrast to the caramel's sweetness. Ideal for special occasions or as an everyday indulgence, this pie is a masterpiece of flavor and texture harmony. Impress your guests with this elegant dessert that’s as beautiful as it is delicious!
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Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter (cold, cubed)
- 50 grams Granulated sugar
- 1 teaspoon Salt
- 3 tablespoons Cold water
- 200 grams Granulated sugar (for caramel)
- 120 milliliters Heavy cream (for caramel)
- 80 grams Unsalted butter (for caramel)
- 0.5 teaspoons Salt (for caramel)
- 150 grams Walnuts (chopped)
- 200 grams Dark chocolate (70% cocoa or higher)
- 120 milliliters Heavy cream (for ganache)
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
In a bowl, combine the all-purpose flour, granulated sugar, and salt. Add the cold, cubed butter and rub it into the dry ingredients using your fingertips or a pastry blender until the mixture resembles coarse crumbs.
Step 3
Gradually add the cold water, one tablespoon at a time, mixing just until the dough comes together. Do not overmix.
Step 4
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 5
Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Gently transfer the dough to the dish, trim any excess, and crimp the edges. Prick the bottom with a fork to prevent puffing.
Step 6
Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for an additional 10 minutes until lightly golden. Let it cool completely.
Step 7
To make the caramel, heat granulated sugar in a medium saucepan over medium heat, stirring constantly, until it melts into a smooth amber liquid. Be careful to avoid burning.
Step 8
Carefully add the heavy cream to the melted sugar, stirring constantly (it will bubble vigorously). Then stir in the butter and salt. Remove from heat and allow the caramel to cool slightly.
Step 9
Pour the caramel into the cooled pie crust and sprinkle the chopped walnuts evenly over it. Refrigerate for 20-30 minutes to set.
Step 10
For the ganache, finely chop the dark chocolate and place it in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, then pour it over the chocolate. Let it sit for 2-3 minutes, then stir until smooth and glossy.
Step 11
Pour the ganache over the chilled caramel-walnut layer, spreading it evenly. Refrigerate for 1-2 hours, or until fully set.
Step 12
Remove the pie from the refrigerator 20 minutes before serving. Slice and enjoy your rich, indulgent Dark Chocolate Walnut Caramel Pie!
Nutrition Facts
| Serving size | (1273.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6013.4 |
| Total Fat 419.6g | 0% |
| Saturated Fat 203.6g | 0% |
| Cholesterol 665.0mg | 0% |
| Sodium 3607.6mg | 0% |
| Total Carbohydrate 521.0g | 0% |
| Dietary Fiber 37.2g | 0% |
| Total Sugars 310.0g | |
| Protein 67.6g | 0% |
| Vitamin D 39.4IU | 0% |
| Calcium 475.1mg | 0% |
| Iron 37.4mg | 0% |
| Potassium 2391.4mg | 0% |
Source of Calories