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Chocolate Chip Walnut Bliss Pie

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“Are you a fan of gooey chocolate and walnuts? If you answered yes, then you’ve come to the right place. Recipe adapted from chindeep.com and featured on The Fountain Avenue Kitchen's facebook page -- a nutty spin on the traditional, easy-to-make Tollhouse cookie pie! -------- NOTE: Pie needs to chill for eight hours in the fridge!”
READY IN:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Pre-heat oven to 400°F.
  2. On the lowest oven rack, pre-bake your pie crust (filled with pie weights or dried beans) for 10 minutes at 400°F.
  3. Remove from oven and set aside to cool.
  4. Reduce oven temperature to 350°F.
  5. Combine the dry ingredients and wet ingredients SEPARATELY. Then gently fold them together.
  6. Add chocolate chips and all of the nuts, except 1/2 cup.
  7. Spread the filling into the browned pie shell. Sprinkle the remainder of the nuts over the top.
  8. Bake for 30-40 minutes, or until just set ~ check at 30 minutes! You may want to use a pie shield or aluminum foil on the crust if the edges begin to burn.
  9. Place pie in refrigerator and chill completely (about 8 hours) before serving.
  10. Top with homemade whipped cream or vanilla ice cream. Garnish with a sprinkle of cinnamon or nutmeg.

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