CHOCOLATE LAVA PIE

I saw this on The Chew one day and knew I would eventually have to make it.  Last night for “neighbor’s night” I decided it was time!  It did not disappoint.  The dark chocolate gooey-ness was scrumptious with the middle running out almost like it was pudding.  Served with a dollop of homemade vanilla ice cream on the side and the toasted nuts on top it was just perfect for a chocolate “fix”.  The original recipe had a salted caramel sauce drizzled across the top, but I ran out of time and didn’t get it done – that will give me an excuse to make it again!    

1 pie crust (I used the Pillsbury one that is rolled and in a box next to the refrigerated biscuits)

12 oz. Bittersweet chocolate (I used Ghirardelli baking bars)

1 c. butter

5 large eggs (room temperature)

1 c. sugar

1 TB vanilla

1/3 c. flour

1 t. salt

½ c. semi-sweet chocolate chunks

½ c. chopped walnuts, toasted

½ c. chopped pecans, toasted

Salted caramel sauce, optional

Preheat oven to 350 degrees.

Put pie crust into pie pan and line bottom with parchment paper and baking beans or weights.  Bake for 8 minutes; remove parchment paper and beans and bake for 4 more minutes.  Remove from oven and cool.

In a small, heavy saucepan melt chocolate and butter over low heat.  Take off heat and let cool.  Using a mixer, beat eggs and sugar until thickened and lemon-colored.  Blend in vanilla.  Sift flour and salt together and add to mixture.  On low speed add the chocolate mixture and beat just until thoroughly blended.  By hand fold in the chocolate chunks.

Pour into the pie crust and bake about 25 minutes or until slightly dry on top and slightly jiggly in the center.  Remove from oven and allow to cool for at least 10 minutes before slicing.   It may be served warm or at room temperature.

Garnish with toasted nuts and a drizzle of salted caramel sauce, if desired.  A dollop of whipped cream or vanilla ice cream is also optional.

SALTED CARAMEL SAUCE:

1 c. sugar

6 TB unsalted butter

½ c. sour cream

2 t. Kosher salt

Heat sugar on moderately high heat in a heavy 3 qt. saucepan.  As soon as the sugar begins to melt, stir vigorously with a whisk or wooden spoon.  When the sugar comes to a boil, stop stirring.  As soon as the sugar crystals have melted and the sugar is dark amber in color, immediately add the butter to the pan.  Whisk until the butter has melted, then remove from heat. 

Slowly add the sour cream and continue to whisk to incorporate.  Add the salt and whisk until the caramel is smooth.  Let cool in pan for a couple of minutes before pouring it into a mason jar.  Let cool to room temperature.  Store in fridge for up to 2 weeks.  Warm before serving.