Chunky chocolate walnut pie
I must admit that there's this specific cake at McDonald's that I love — chunky chocolate pecan pie, and I decided to recreate it as closely as possible. It turned out pretty well, and you can enjoy it too! You can use leftover cake and off-the-shelf cookies to make the bottom crispy and creamy layer, so it doesn't require too much of work and ingredients.
Step #1: Ingredients
- 100g of plain cookies
- 1 spoon of honey
- 60g of melted butter
- 260g of chocolate cake crumbs (stale cake, muffins, cookies, etc.)
- 2 spoons of honey
- 70g of butter
- 100g of chopped wallnuts
- 500g or 500ml of whipping cream,
- 15g of cream of tartar (or whipped cream stiffener)
- 15g of vanillin sugar (or plain, white vanilla sugar)
- 1.5 spoon of white sugar
Step #2: Utensils
- 22cm (or 8.5inch) spring form
- food processor
- parchment paper
Step #3: Prepare bottom layer (5 minutes)
Grind plain cookies in the food processor to make fine crumbs.
Mix crumbs with 1 spoon of honey and melted butter, layer bottom of the spring board with parchment paper, grease sides, and spread the dough over it and press to make a thin, hard surface.
Step #4: Prepare chocolate layer (5 minutes)
Grind chocolate cake crumbs with honey, and melted butter, then add 3/4 of chopped walnuts and mix thoroughly with a spoon.
Spread this sticky mixture over the bottom crispy layer and even out using a spatula or palette knife, then set aside to cool in the refrigerator.
Step #5: Prepare cream (10 minutes)
Pour the whipping cream into a large bowl, add part of the sugar and start beating starting with slow speed.
When the bubbles form, add rest of the sugar, cream of tartar and vanillin sugar and beat on medium-to-high speed to the soft peaks stage, i.e. when you life the beater the cream keeps the shape, but pours down slowly back into the bowl. Don't over-beat the cream, because it will have buttery consistency that won't taste as good.
Step #6: Assemble the pie (5 minutes)
Fill the cake-filled spring form with cream, almost to the brim, then sprinkle top with remaining chopped walnuts, and if you're brave, top with some caramel or butterscotch.
Keep the pie cooled between serving, but let it warm up for about 15 minutes just before serving to let the crispy layer to be softer.