Fudgy Walnut Pie

At every Culinary Science Club meeting we have a drawing for prizes that our awesome advisor, Erica, finds.  Sometimes the drawings are for cookbooks and sometimes for small kitchen items like cookie cutters or fun dish towels.  This is the best way to end a club meeting.  We finish all the important business about fundraisers, cooking competitions, etc. then do a drawing for awesome kitchen stuff.

I have been lucky enough to win a few times (probably due to the special Grinde Slip Folding Technique, perfected by my mother.  Just write your name on the slip for the drawing, then employ the Technique (sorry, I can't reveal the specific paper folds found in the Technique; if you want it bad enough you'll have to marry into the family) and you are guaranteed 1 win for every 10 drawings you employ the Technique.). ANYWAY, one time at Culinary Science Club I won a recipe box filled with recipes from Jello, Kraft, Cool-Whip, and many other brand name products.  I've made a few recipes out of this collection, but the Fudgy Walnut Pie has been  my favorite so far.  The buttery graham cracker crust is the perfect counter point to the smooth and sweet filling.  If eaten while warm (who has the patience to wait until it is cooled and refrigerated?)  this pie has the texture of an underbaked brownie, if you let it cool and then get cold in the fridge it has more like a dense cheesecake texture: either way, this pie is delicious.

Fudgy Walnut Pie
based on this recipe from Kraft

Crust:
1 cup graham cracker crumbs
1 tablespoon of sugar
1/4 cup butter, melted

Filling:
1/4 cup butter, softened
3/4 cup brown sugar
3 eggs
2 squares (1 oz. each) unsweetened baker's chocolate, chopped
1 cup (6 oz.) semi sweet chocolate chips
1/4 cup flour
3/4 cup chopped walnuts, divided
1/4 cup toffee bits, divided

Preheat oven to 375 degrees. For the crust, stir together crumbs, sugar, and butter press into a 9 inch pie pan.

For the filling, cream together the butter and sugar in a stand mixer until light and fluffy, about 1 minute on medium speed.  Add 1 egg at a time, mixing it in then scraping the bowl after each addition.  Melt the unsweetened and semisweet chocolate then slowly pour into the butter, sugar, and eggs, while the mixer is on low.  Add the flour and all but 1 tablespoon, each, of the walnuts and toffee bits.  Stir until smooth and pour into the crust.  Smooth the top with a spatula, then sprinkle with the reserved tablespoon of walnuts and toffee bits.  Bake for 23-25 minutes or until the center of the pie is set and the crust is starting to brown.  Let cool completely then refrigerate.