Chef Michael’s Perfect Holiday Pie

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Pie Crust

  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • 1/3 cup lard
  • 2 – 4 tablespoons iced water

Pumpkin Filling

  • 7 ½ ounces (nt.wt.) pumpkin purée
  • 1/4 cup dark brown sugar, firmly packed
  • 2 tablespoons sugar
  • 1 large egg
  • 1 tablespoon heavy cream
  • 1 tablespoon butter, melted
  • 1 tablespoon vanilla extract
  • Pinch of salt

Chocolate-Walnut Filling

  • 3/4 cup sugar
  • 3/4 cup dark corn syrup
  • 3 Whole eggs
  • 1 tablespoon butter, melted
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • 2 ounces (nt.wt.), a scant 1/3 cup semi-sweet chocolate chips
  • 3/4 cup walnut pieces (or pecan pieces)

Chef Michael Flores has come up with a delicious and easy pie…that might just make everyone at your holiday table happy. It’s a pumpkin-chocolate-walnut (or pecan) pie…to satisfy just about every taste. The recipe may look long and complicated, but once the crust is made, it’s very easy. You will be the star at your holiday gathering, or wherever you take this pie!  BTW, one of our viewers says this pie works best with a deep dish pie pan.

Pie Crust:

Combine the flour and salt in a mixing bowl.  Add the lard and incorporate it with your fingertips or a pastry cutter until it looks like you have peas in the bowl.  Sprinkle the ice cold water over the flour mixture one tablespoon at a time and carefully mix it in with a fork just until it comes together.  Remember that you may not need to use all of the water.  Form the dough into a ball and chill it in the refrigerator for one hour.

Preheat the oven to 350 degrees.

Roll out the dough on a lightly floured work surface to 3/16-inch.  Very lightly flour the top of the dough and fold it into quarters. Carefully place the dough in a 9-inch pie tin.  Press firmly into place and trim the edges.  Chill for 15 minutes.

Pars bake the crust for 10 minutes with weights.  Remove the weights and continue baking for 10 more minutes.  Cool.

Pumpkin Filling:

Put all of the ingredients in a bowl and whisk together until well combined.  Pour over the cooled pie crust and bake for 20 minutes.  Allow to cool for 20 minutes.

Chocolate-Walnut Filling:

Whisk together the sugar, corn syrup, eggs, butter, vanilla, and salt.  Carefully stir in the walnuts and chocolate chips.

Place the pumpkin filled pie crust on a foil lined sheet pan and pour in the chocolate-walnut mixture.  Bake for 40 minutes.

Allow the pie to cool completely for serving.

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