Wow! I made this for Christmas...soooo tasty. I really love walnuts so I added 2 cups of walnut halves (not chopped). Pie was heavenly and everyone commented on how it had the consistency of pecan pie without being sickeningly sweet. Definitely better when warmed!!!
Oh yeah these are good. I made small ones in a muffin pan and baked them only for 25 minutes. I should have made a double batch because when they were gone people still wanted more.
Tasted excellent. I didn't have a full cup of corn syrup so I used what I had which was a little over 1/2 cup. I feel that using less corn syurup made this pie "not so runny" so I suggest to Mrs. Angulo to use less syrup and that will definitly firm it up. Great taste and not too sweet.
We used this recipe for our family Christmas potluck. It was a hit with those that love pecan pie or fudge. I had to substitute unsweetened chocolate for the semi-sweet chocolate and increase the amount of sugar but it was great. Half of a normal piece of pie was just the right size -- it was very rich!
This pie was great! Mine turned out interesting because the chocolate rose to the top and the caramely filling sunk to the bottom making it half of each which was great actually! We used pecans instead of walnuts but I think walnuts would be appropriate because it ends up tasting like a brownie on top and pecan pie-filling on the bottom. Very rich give it a try.
I changed this recipe and it turned out great. I was just playing around and lucked out. I only used 1/3 cup karo. I added 1/3 cup coffee liquor. Since the quanity of the filling is reduced I should have used a regular pie shell instead of deep dish. Also much better flavor on day 2. This one is a keeper for us.
WOW! Just wow. I was looking for a way to use up a ton of chopped walnuts that were given to me. I figured this would do the trick but I didn't expect to like it better than a pecan pie. And I usually love pecan pies above all others. This was excellent! I used an Amish "Pat in Pan" pie crust and the crumbly texture was perfect with this walnut pie.
I made this in a 10" springpan with nut crust cooked 35mins - turned out very yummy. Next time I might add more chocolate:)
We served this with the traditional pumpkin pie on Thanksgiving and it went over real well!!! The kids loved it with a little of the spiced topping while the adults loved it with a lot of spiced topping. Very good!!!
What a rich pie this is. Too rich for me actually. But I do like the texture of this one; "gooey cake" is the best way for me to describe it. I did have to bake it much longer than the directed time because it would have been chocolate soup otherwise.
