Adapted from Fleming’s Prime Steakhouse
Makes two 6-inch pies
for the Crust:
8 ounces all purpose flour, plus extra for work surface
1/3 cup sugar
1 teaspoon salt
¼ cup cocoa powder
½ lb. unsalted butter (cold, ½-inch dice)
2-3 tablespoons ice water
for the Filling:
1 ¼ cup light corn syrup
½ lb. unsalted butter
½ teaspoon salt
6 ounces semi-sweet chocolate chips
6 large eggs
1 ¾ cup sugar
1 tablespoon vanilla extract
½ cup dark Crème de Cacao (a chocolate flavored liqueur with hints of vanilla)
12 ounces walnuts, roughly chopped
Make the crust
Combine 8 ounces flour, 1/3 cup sugar, 1 teaspoon salt, cocoa powder and ½ pound diced butter in the bowl of an electric mixer. Beat on medium-low speed until cornmeal consistency.
Add 2 tablespoons of ice water and mix just to shape into a smooth ball (use extra tablespoon if dough doesn’t come together). Divide the dough in half.
Lightly flour a cutting board and roll out the first piece of dough to a 10” circle, about ¼ inch thick. Spray the inside of the pan lightly with oil.
Gently lay one crust inside, and press down on the bottom and up the sides. The crust should come up the inside side of the pan about 2 inches. Repeat with the other piece of dough and pan. Place pans in the refrigerator while you make the filling.
For the filling
Combine corn syrup and butter in a medium saucepan and bring to a low boil. Remove from heat and stir in chocolate chips.
In a mixing bowl, Beat together the eggs, 1 ¾ cup sugar, vanilla and dark Crème de Cacao; add the reserved corn syrup and chocolate mixture, and blend well
Sprinkle the walnuts evenly over the bottom of the crusts, and then pour in the batter. Place the pans on a baking sheet and bake at 325 degrees F (300 degrees F for a convection oven) for about 1 hour and 30 minutes, or until the center of the pies puff up and appear set.
Remove pies from the oven, and allow to cool for 15 minutes at room temperature. Transfer to the refrigerator and refrigerate for at least 4 hours, or overnight. Store leftovers, covered, in the refrigerator for up to 4 days.
Serve with whipped cream, or vanilla ice cream.