MarzipanShibe: Can someone explain to me what the heavy cream does and why we are using it over egg? I’ve never seen heavy cream used in this way before.
Haagen76: May want to come up with a different name…
CarrieCorpses: Since OP didn’t…
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**Ingredients**
**For the crust:**
* 4 cups all-purpose flour, plus extra for dusting
* 1/3 cup sugar
* 3/4 tsp salt
* 1/3 cup cold vegetable shortening
* 2 sticks plus 2 tbsp cold unsalted butter, cut into small pieces
* 1 large egg yolk
* 1/2 to 3/4 cup ice water
**For the filling:**
* 4 cups salted roasted mixed nuts
* 2 cups semisweet chocolate chunks (about 10 ounces)
* 1 stick plus 2 tbsp unsalted butter, melted
* 4 large eggs
* 1 1/4 cups packed light brown sugar
* 1 cup light corn syrup
* 1 tablespoon fresh lemon juice
* 1 tablespoon pure vanilla extract
* Heavy cream for brushing (see personal note below)
**Directions**
* Make the crust by pulsing the flour, sugar, and salt in a food processor to combine.
* Add the shortening and pulse until mixture looks like coarse meal.
* Add the butter and pulse a few times until it comes together in pea-sized pieces.
* Add the egg yolk and 1/2 cup ice water, then pulse a few more times until the dough *just* begins to come together. Add up to 1/4 cup of ice water extra, a tablespoon at a time, as needed.
* Lay out two sheets of plastic wrap and place about 3/4 of the dough on one sheet, placing the rest on the other. Gently pat each into a rectangle, using the plastic wrap to help you. Wrap tightly and refrigerate until firm, at least 2 hours and up to 24 hours.
* Roll out the larger piece of dough into a 13×19 inch rectangle on a lightly floured surface. Ease the dough onto an 11×17 jelly roll pan, leaving about an inch of overhang.
* Make the filling by pulsing the nuts in the food processor until roughly chopped. Combine with the chocolate chunks in a bowl, then evenly sprinkle the mixture over the crust.
* Whisk the melted butter (allow it to cool first), eggs, brown sugar, corn syrup, lemon juice, and vanilla in a bowl, then pour over the nut mixture.
* Roll out the smaller piece of dough into a 10×12 inch rectangle on a lightly floured surface. Cut out ten 1-inch wide strips of dough.
* Lay five strips diagonally over the filling, about two inches apart, then lay the remaining strips perpendicular to them. Trim the strips at the edge of the baking sheet and use the trimmings to extend any strips that are too short.
* Fold in the overhang and crimp the edges with your fingers. Brush the exposed dough with heavy cream (again, see personal note below). Refrigerate until firm, about 30 minutes.
* Preheat the oven to 375 degrees F and bake until the crust is golden and the filling is set, about 40-45 minutes.
* Transfer to a rack and let cool completely.
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**Personal Notes**
1. I have not made this specifically, but I have made many pies and baked goods in my days. A milk wash will make the dough stick, an egg wash will make the dough shiny and “clean” looking. If that is your desired effect then I strongly recommend using an egg wash in place of the heavy cream here.
2. I can’t figure out the purpose of the lemon juice here. It may make the other flavors pop, but I’m inclined to say that if you feel like making this but don’t have lemon juice on hand, you should be fine without. Please correct me if I’m wrong on that though.
3. If you don’t own a food processor you can still make this, it will just take a bit more work. You can use two sharp knives (think steak knives) to cut the shortening and butter into the crust. You’ll need to crush the nuts, too, and for that I recommend placing them in a large ziploc bag and crushing them with a rolling pin. The sizes don’t need to be super consistent but try to make sure there aren’t any whole nuts.
DuraDark: So much for no nut November…
Gravityletmedown: Are we not doing phrasing anymore?
Z3F: Full recipe: https://i.imgur.com/om2FWTg.png
Tickle_Fights: Wow, read that as “Nut Slap Pie”.
I need more coffee this morning. ^¯\_(ツ)_/¯
Man-alive: Personally I’d line the tray with greased parchment/baking paper, makes it much easier to lift out and slice neatly.
SigmaLance: Looks an awful lot like pecan pie!
pm-me-kittens-n-cats: my mind is sitting here a little blown over making a pie in a cookie sheet.
dilly_of_a_pickle: This reminds me of molasses based pies like shoefly pie and pecan pie. Probably tasty.
ConstantlyOnFire: Holy crow this looks good.
BlandSlamwich: brushing heavy cream onto the crust? is that a thing?
WiseChoices: That looks wonderful! TY
jammie_jammie_jammie: Looks perfect. I would just add a bit more sugar /s
rob5i: This mixing of the nuts and chocolate in a bowl seems unnecessary. If you sprinkled them both on the dough separately you could get a better distribution. In fact you could make creative patterns with the chocolate.
gentlemanslender: I nutted
amalik87: mmmm. Nothing like a slab of nuts.
Darklyte: Is it just me or does the presenter seem angry?
